This "elegant but easy" recipe is for a classic Cherry-O Cream Cheese Pie, made with cream cheese, sweetened condensed milk, and topped with cherry pie filling.
1 cup Kellogg's Corn Flake Crumbs
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 (8-ounce) package Borden's Cream Cheese or Eagle Brand Neufchatel Cheese
1 1/3 cups (15-ounce can) Eagle Brand Sweetened Condensed Milk (condensed milk must be used)
1/3 cup lemon juice (measure accurately)
1 teaspoon vanilla extract
1 (1 pound - 5 ounces can) can prepared Cherry Pie Filling or Cherry Glaze**
Combine Crumbs, sugar, and butter; mix well. Press firmly, evenly on bottom and side of 9-inch pie plate. Chill. Let cheese stand at room temperature till soft; beat till fluffy. Gradually add Eagle Brand, stirring till well mixed. Add lemon juice, vanilla extract; stir till well mixed; turn into prepared crust. Chill 2 to 3 hours (Do not freeze) before garnishing the top with Cherry Pie Filling or Cherry Glaze.
A later clipping for the Cherry-O Cream Cheese Pie was also included in the Adkins-Birmingham collection. This is basically the same, other than now the recipe calls for either a crumb-crust or baked pastry shell, rather than including instructions for making the crumb crust from Kellogg's Corn Flakes.
A hand written version of this recipe was included in the Wisconsin Collection:
Another similar recipe appears in the San Fransico collection: