1 (8 oz) package cream cheese, softened
1 can Eagle Brand Milk
1/3 c lemon juice
1 tsp vanilla
1 graham cracker crust
Cherry pie filling, chilled.
In medium bowl, beat 8 oz cream cheese until light and fluffy, add milk, blend thoroughly. Stir in lemon and vanilla. Pour into crust. Chill 3 hours or until firm. Top with pie filling (Refrigerate leftovers, if any).
No comments:
Post a Comment