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Cherry-Cream Pie by www.country-cooking.com
8 oz Philadelphia cream cheese;
-softened
14 oz Can sweetened condensed
-milk -- borden eagle brand
1 ts Vanilla
1/3 c Lemon juice
48 oz Comstock canned cherries
2 8 inch graham cracker
Pie crusts
Blend Cream Cheese, Vanilla, Lemon Juice and Condensed Milk well. No lumps
Pour half mixture into each pie crust. Refrigerate for 1 hour, until firm
Fill top half of pie crusts with cherries. Refrigerate 1 hour.
Serve cold.
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