"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cherry-O-Cream Pie Recipe

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This recipe for Cherry-O-Cream Pie, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dennis & Mary Springer
Added: Sunday, March 26, 2006


1 cup cornflake crumbs
2 tbsp butter
1--8 oz cream cheese softened to room temp.
1 1/3 cup Eagle Brand Sweetened Condensed Milk
1/3 cup lemonjuice (fresh squeezed )
1 tsp vanilla
1 can cherry pie filling

Cherry Glaze:
1 cup drained red tart pitted cherries.
2 tbsp sugar
2 tsp cornstarch
1/2 cup cherry juice

Combine crumbs, sugar, and butter; mix well. Press evenly and firmly on the bottom and sides of 9 inch pie plate. Chill. Beat cream cheese until fluffy. Gradually add sweetened cond milk; stir until well mixed. Stir in lemon jce and vanilla until well blended. Turn into the crust. chill 2-3 hours. Do not freeze. At serving time garnish with Cherry glaze. Preparation of glaze: Drain cherries. Measure jce. combine sugar and cornstarch; stir in jce, cook over low heat, stirring constantly until thickened and clear. A few drops of red food color may be added. Add Cherries. Cool. spread over top of chilled cheese pie.




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