This recipe for Cherry Cream Pie, by Tina Rubio, is from The 2009 Zens Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. graham crackers, crushed 1 tbsp. butter, melted 1 pkg. (8 oz) cream cheese, softened 1 can (15 oz) sweetened condensed milk 1 tsp. vanilla 1/3 c lemon juice 1 large can cherry pie filling
Mix crackers and butter in pie plate. Form around sides and bottom. Combine cream cheese and condensed milk in bowl. Beat till fluffy. Add vanilla and lemon juice. Pour into pie crust. Refrigerate for 2 hours. Pour on pie filling just before serving.
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