This is such a quick, easy and delicious dessert. I first made this back when I was a very young housewife and mother. It is a classic that has stood the test of time. I went to the grocery determined to purchase a ready made dessert but the only thing that looked really good to me was the cheesecake with cherry topping. Why, I asked myself, buy one that won't be near as good as the one I can make? So, I circled bake to the baking aisle to get the crust and cherry pie filling. I usually already have the sweet milk and cream cheese at home. Years ago I had to make the crumb crust myself but today - ah, so easy! I promise you will love this and so will your guests!
- 1 (8 oz.) package cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk (generic isn't as good)
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 (8 or 9-inch) prepared graham cracker
- 1 (21 oz.) can cherry pie filling, chilled
- BEAT cream cheese until fluffy in large bowl. (I used a hand mixer) Gradually
beat in sweetened condensed milk until smooth. Stir in lemon juice and
vanilla.
- POUR into crust; chill 4 hours or until set. Top with
desired amount of cherry pie filling before serving.
