"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cherry Cheese Pie, by Nita, is from The Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 9" graham cracker crumb crust or baked pastry shell 1 8 oz package cream cheese, softened 1 14 oz can Eagle Brand milk 1/3 cup ReaLemon juice from concentrate 1 t vanilla extract 1 21 oz can cherry pie filling, chilled
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hrs or until set. Top with cherry pie filling before serving. Refrigerate leftovers.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.