Cherry Cream Cheese Pie
What you need:
- 2 cups crushed graham crackers
- 8 Tbsp. unsalted butter, melted
- 8 oz. cream cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- Juice of 1 lemon
- 1 tsp. vanilla
- 1 can cherry pie filling
Directions:
- Stir graham cracker crumbs and melted butter together. Press into the bottom and sides of a pie dish. Bake at 325* for 5 minutes. Then let cool completely.
- In a stand mixer, mix cream cheese, condensed milk, lemon juice, and vanilla until smooth.
- Fill graham cracker crust with cream cheese mixture and smooth with a spatula to even out.
- Cover with saran wrap and refrigerate for several hours.
- Uncover and top with cherry pie filling; refrigerate until chilled completely.
- Keep refrigerated, so that it stays the right consistency. Serve cold!
Recipe from Elizabeth Ann's Recipe Box