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This recipe has been around for a while but I still make it several times a year. We like it in summer a lot.
1 graham cracker pie crust (can make your own or use a bought one)
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice (fresh or bottled, not lemon extract)
1 teaspoon vanilla
1 (21 ounce) can cherry pie filling
Let cream cheese stand at room temperature until softened. In a medium bowl, beat cream cheese until light and fluffy. Slowly add condensed milk, lemon juice and vanilla, beating until smooth. Pour into crust. Chill at least 3 hours until firm and then top with cherry pie filling. Makes 1 pie. Enjoy!
If you like this recipe, you might also like my recipe for Easy Coconut Cream Pie.
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