- 1 (9 inch) graham cracker crust
- 1 (20 ounces) can cherry pie filling
- 1 (8 ounces) package cream cheese, softened (I prefer Philadelphia brand)
- 1 (14 ounces) can sweetened condensed milk
- 1/3 cup lemon juice (I use bottled lemon juice)
- 1 teaspoon vanilla
Beat the softened cream cheese with a hand mixer until it is creamy. Add the milk, lemon juice, vanilla. Mix until thoroughly combined. Pour mixture into the graham cracker crust. At this time, I also put my cherry pie filling the refrigerator also. After the filling has been chilled for a few hours, top pie with the cherry pie filling.
