This is a really easy recipe that I am fairly sure came off the back of the Eagle Brand can. I have made it so many times I have it memorized. I like that you can switch the pie fillings you use on top.
CHERRY CHEESE PIE
1 baked 9" graham cracker crust, cooled
1 8 oz. pkg. cream cheese, softened
1 can Eagle Brand milk
1/2 c. lemon juice
1 tsp. vanilla extract
Cherry pie filling (or blueberry, or strawberry, or peach)
Mix cream cheese, Eagle Brand, lemon juice, and vanilla extract well. Pour into pie crust. Top with pie filling to cover. Refrigerate at least 2 hours before serving.
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