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. 



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