"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cherry-O Cream Cheese Pie Recipe

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

Dovie Jarnagin
Added: Monday, December 3, 2007


1 (9-inch) crumb crust OR 1 (9-inch) baked pastry shell, cooled
1 (8 oz.) pkge Borden's Cream Cheese
1 can Borden's Eagle Brand Sweetened Condensed Milk
1/3 c. fresh or bottled lemon juice
1 tsp. vanilla
1 (1 lb. 6 oz.) can prepared Cherry Pie filling OR Cherry Glaze

Cherry Glaze:
1 c. (1/2 of a 1 lb. can) drained red tart pitted cherries
2 tbsp. sugar
2 tsp. cornstarch
1/2 c. cherry juice

Let cream cheese stand at room temperature until softened; beat until fluffy. Gradually add Sweetened Condensed Milk (Condensed Milk must be used) while stirring; stir until thoroughly mixed. Add lemon juice and vanilla extract; stir until well mixed. Turn into prepared crust. Chill 2 to 3 hours in refrigerator (Do not freeze) before garnishing top of pie with Cherry Pie Filling OR Cherry Glaze.

Cherry Glaze: Blend sugar and cornstarch; stir in cherry juice. Cook till thickened and clear, stirring constantly. Stir in few drops of red food coloring if desired. Add cherries. Cool; garnish top of pie.




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