A creamy cheese cake topped with cherry pie filling.
-By Julie (Peterson) Strommen
1 8oz cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 can cherry pie filling
1 graham cracker piecrust
- Beat cream cheese until fluffy.
- Add milk, lemon juice, and vanilla. Mix well.
- Pour into piecrust and chill for 3 hours. Top with cherry pie filling before serving.