Cherry-Cream Pie
Yield
8 servingsPrep
1 hrsCook
0 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 14 | ounces |
milk, sweetened condensed
canned |
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅓ | cup |
lemon juice
|
|
| 48 | ounces |
cherries
canned |
|
| 2 | each |
graham cracker pie crust
8 inches each |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 404.6 | ml/g |
milk, sweetened condensed
canned |
|
| 5 | ml |
vanilla extract
|
|
| 79 | ml |
lemon juice
|
|
| 1387.2 | ml/g |
cherries
canned |
|
| 2 | each |
graham cracker pie crust
8 inches each |
*
|
Directions
Blend cream cheese, vanilla, lemon juice and condensed milk well.
No lumps.
Pour half mixture into each pie crust.
Refrigerate for 1 hour, until firm.
Fill top half of pie crusts with cherries.
Refrigerate 1 hour.
Serve cold.
