Cathleen's Kitchen

CHERRY TOPPED LEMON CHEESECAKE PIE

Ingredients:
1 (18 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (not evaporated)
1/3 cup lemon juice from concentrate
1 tsp. vanilla extract
1 (6 oz.) ready-made graham cracker crumb pie crust
1 (21 oz.) can cherry pie filling, chilled

In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill at least 3 hours. To serve, top with cherry pie filling. Store covered inrefrigerator. Makes 6 to 8 servings.

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