Cherry Cheese Pie
Vanessa Tilley
October 2018
This is a recipe that has been a part of my family traditions for as long as I can remember. My grandmother used to make it for the holidays and when she passed away my father began making it. Now, I make it for my family for the holidays.
Ingredients:
Directions:
1. Beat the cream cheese until it is fluffy
2. Pour in the sweetened condensed with the cream cheese and mix
3. Pour the lemon juice and vanilla into the mixture
4. Mix together until there are little to no lumps
5. Pour mixture into pre-made graham cracker crust
6. Refrigerate (usually 4 to 6 hours) until set (firm not jiggly)
7. Once it is set, take out the pie and pour the cherry pie filling on top
8. Eat!!!
This is a recipe that has been a part of my family traditions for as long as I can remember. My grandmother used to make it for the holidays and when she passed away my father began making it. Now, I make it for my family for the holidays.
Ingredients:
- 1 - 14 oz can of sweetened condensed milk
- 1 - 8 oz cream cheese block (softened at room temperature)
- 1 - 21 oz can of cherry pie filling
- 1 tsp of vanilla
- 1 pre-made graham cracker crust
- 1/4 cup of lemon juice (This is a personal preference. If you like desserts that are very sweet, use a little less and if you like desserts that are a little tangy like we do, use a little more.)
Directions:
1. Beat the cream cheese until it is fluffy
2. Pour in the sweetened condensed with the cream cheese and mix
3. Pour the lemon juice and vanilla into the mixture
4. Mix together until there are little to no lumps
5. Pour mixture into pre-made graham cracker crust
6. Refrigerate (usually 4 to 6 hours) until set (firm not jiggly)
7. Once it is set, take out the pie and pour the cherry pie filling on top
8. Eat!!!