Cherry Cheese Pie

• 1 package (8 Oz. Size) Cream Cheese, Softened
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1/2 cups Lemon Reconstituted Juice (From A Bottle)
• 1 teaspoon Vanilla Extract
• 1 Pre-made Store-Bought Graham Cracker Crumb Crust (9 Inch Size)
• 1 can (21 Oz. Size) Cherry Pie Filling

1. In a large bowl, add the cream cheese and beat with a mixer until light and fluffy. Pour the condensed milk into the bowl and beat until thoroughly blended. Stir in the lemon juice and the vanilla extract.
2. Pour the cream cheese mixture into the graham cracker crust.
3. Peel the label off of the lid of the graham cracker crust and wash off the plastic lid. Open up the foil edges around the crust pan. Turn the lid over, opposite of the way that it was originally on the crust pan, and set it over the cheese pie. Close the foil edges over the plastic lid and set in the fridge for at least two hours to chill.
4. Once chilled, just before serving, remove the lid, cut each piece of pie and set slices on the serving plates. Top each piece with the cherry pie filling.
5. Recipe from "Easy Cherry Pie" by Borden Inc. "They'll Love It!" recipe cookbook booklet, 1976.

cream cheese, milk, lemon reconstituted juice, vanilla, graham cracker crumb crust

Taken from tastykitchen.com/recipes/desserts/cherry-cheese-pie/ (may not work)