Cherry Cheese Pie


1 (9 inch) graham cracker crumh crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1/3 cup ReaLemon Reconstituted Lemon Juice
1 teaspoon vanilla
Canned cherry pie filling, chilled
Ambrosia Topping
(see below) or Cherry Nut Topping (see below)


In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand until smooth. Stir in ReaLemon and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Makes 1 (9 inch) pie.
Ambrosia Topping
1/2 cup peach or apricot preserves
1/4 cup flaked coconut
2 tablespoons orange flavored liqueur
2 teaspoons cornstarch
Fresh orange sections (1 or 2 oranges)
In small saucepan, combine preserves, coconut, liqueur and cornstarch. Cook and stir until thickened. Remove from heat. Chill thoroughly. Spread over pie; arrange orange sections over top.
Cranberry Nut Topping
1 cup chilled cranberry orange relish
1/2 cup chopped walnuts
1 teaspoon grated orange rind
In small bowl, combine relish, walnuts and orange rind. Spread over pie. Garnish with orange twists, if desired.

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