Originally in the 1991 cookbook
1 crumb or baked pastry 9 inch shell
1 pkg (8 oz) cream cheese or Neufchatel cheese
1 1/3 (15 oz) can sweetened condensed milk
1/2 cup lemon juice
1 tsp vanilla extract
1 cup prepared cherry pie filling
- Let cheese stand at room temperature until soft. Beat until fluffy.
- Gradually stir in milk, add lemon juice & vanilla; stir until blended.
- Pour into prepared crust. Chill 2-3 hours.
- Garnish top of pie with cherry pie filling.