Cherry Cream Cheese Pie:
|Softened cream cheese||8 Ounce (1 Package)|
|Sweetened condensed milk||15 Ounce (1 Can)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Graham cracker crumbs/Baked 9 inch pie shell||1 Cup (16 tbs)|
|Cherry juice||1⁄2 Cup (8 tbs)|
|Red food coloring||3 Drop|
|Canned cherry pie filling||22 Ounce (1 Can Of 1 Pound And 6 Ounce, Sour Variety)|
Beat the cheese until fluffy and gradually stir in the milk, lemon juice, and vanilla.
Pour into the crust and chill 2-3 hours.
Blend the sugar and cornstarch.
Stir in the 1/2 cup juice of the canned cherries and cook until clear and thick, stirring constantly.
Add a little red food coloring to deepen the color, and stir in a cup of the pie filling.
Pour the cherry glaze on top of the cream filling in the pie shell and chill again before serving.