Cherry-O-Cream Cheese Pie

• 1 8 oz (224 grm). pkg. cream cheese, softened
• 1 14 oz (392 grm). can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/3 cup (80 ml) lemon juice
• 1 tsp (5 ml) vanilla extract
• 1 8 to 9 inch prepared graham cracker or baked pie crust
• 1 21 oz (588 grm). can cherry pie filling, chilled

1. Beat cream cheese in a large bowl until fluffy.
2. Gradually beat in Eagle Brand milk until smooth.
3. Stir in lemon juice and vanilla.
4. Pour into crust.
5. Chill 4 hours or until set.
6. Top with desired amount of cherry pie filling before serving.
7. Store leftovers covered in refrigerator.
8. Omit cherry pie filling.
9. Use 1 can Blueberry pie filling, chilled.
10. Omit cherry pie filling.
11. In medium saucepan, combine 1/3 cup (80 ml) sugar and 1 tbsp (15 ml) cornstarch.
12. Add 1/2 cup (125 ml) plus 2 tbsp (30 ml) cold water and 2 cups (475 ml) fresh or dry-pack frozen cranberries; mix well.
13. Bring to a boil; reduce heat and simmer 10 minutes.
14. Spread over pie.
15. Chill thoroughly.
16. Omit cherry pie filling.
17. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained), and blueberries on top of chilled pie.
18. Just before serving, brush fruit with light corn syrup if desired.
19. Omit cherry pie filling.
20. In small saucepan, combine 1/2 cup (125 ml) peach or apricot preserves, 1/4 cup (60 ml) flaked coconut, 2 tbsp (30 ml) orange juice or orange flavored liqueur and 2 tsp (10 ml).
21. cornstarch; cook and stir until thickened.
22. Remove from heat.
23. Arrange fresh orange sections over top of pie; top with coconut mixture.
24. Chill thoroughly.

cream cheese, milk, lemon juice, vanilla, graham cracker, cherry pie filling

Taken from online-cookbook.com/goto/cook/rpage/00195E (may not work)