cherry-o-cream cheese pie
(2 ratings)
My mother introduced me to this recipe back in the early '60s, soon after Frank and I married. At that time, the only place we knew to get it was in a little folded round paper glued to the top of Eagle Brand sweetened condensed milk cans. For years, I had several copies of these little treasures, but now I can't find even one. However . . . the Internet is miraculous! I found the recipe in lots of places, but I'll give the credit to Borden's Eagle Brand. Photo: http://www.food.com/recipe/cherry-o-creme-pie-230150
(2 ratings)
Ingredients For cherry-o-cream cheese pie
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19-inch graham cracker crust
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18-oz. package cream cheese, softened
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115-oz. can borden's eagle brand sweetened condensed milk
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1/3 clemon juice
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1 tspvanilla extract
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1 cancherry pie filling
How To Make cherry-o-cream cheese pie
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1Beat cream cheese until fluffy.
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2Gradually add Eagle Brand milk until well blended.
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3Add lemon juice and vanilla.
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4Pour into graham cracker crumb crust.
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5Chill 2 or 3 hours; then put cherry pie filling on top, spreading evenly.
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6I have used blueberry pie filling, and that's good; I imagine even strawberry pie filling would be delicious.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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