Cherry Cheese Pie
9" Pie | adapted from Eagle Brand
I have a soft spot for brand name recipes like those from Pillsbury, Betty Crocker, Campbell's and Eagle Brand that are intended to get you to use more of their products. They are usually convenient, use common pantry ingredients and are fast and easy to prepare.
This dessert starts out with either a graham cracker crust or a baked pie crust. The filling is no-bake. The recipe comes from Eagle Brand and uses sweetened condensed milk of course. They describe this pie as: "Introduced in the 1950's as "Cherry-O Cheese Pie, this unbelievably easy and creamy refrigerator pie can be dressed up for company, or brought to the table for an after dinner treat." 1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 - 9" baked pie shell or graham cracker crust
1 (21 ounce) can cherry pie filling, chilled
1. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
2. Put a thin layer of cherry filling into the crust, then pour all the cheesecake filling over the cherries into the crust. Chill 4 hours or until set. Top with cherry pie filling [or fresh fruit] before serving. Store in refrigerator.
A Visitor from Rockport, Texas
ReplyDeleteI have used the Cherry Cream-Cheese Pie Recipe since the '50's & make a dozen or so each year for Thanksgiving & Christmas. I have a large family-4 Children-13 Grand Children-4 Great Grandchildren. Thank You & All have a Very Merry & Safe Christmas.
I make something similar to this at Christmas, but it's just cream cheese and Cool Whip with chopped pecans instead of Eagle Brand. Bet this is just as good and the lemon would cut a little of the sweetness. Going to try it!
ReplyDeleteYummy
ReplyDeleteI have given my wife six hours to make this dessert. I think that is fair since she may have to go to the store.
ReplyDelete