July 9, 2009

Cherry O’Cream Cheese Pie

Lindsay Walden
Cream Cheese Filling:
Whole container of Cool Whip
1/3 cup lemon juice
1 (8-oz) pkg. cream cheese
1 can Eagle Brand milk
1 teaspoon lemon rind (grated)

1 can cherry pie filling

Beat Eagle Brand and lemon juice. Add lemon rind. Fold in cream cheese at room temperature. Add whipped cream or Cool Whip. Fold into baked pie shell. Top with cherry filling. Refrigerate for 1-3 hours before serving.

No comments:

Blog Widget by LinkWithin