Jul 4 # 1 of 9
This is so easy and delicious,and great for summer:
1 block cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
Mix all the above and pour into a graham cracker crust. Chill at least 1 hour or longer. Pour a can of cherry pie filling over before serving. YUM!
Jul 5 # 2 of 9
Oh yum, one of my very favorite desserts
Jul 6 # 3 of 9
I was just about to post this one!! SO GOOD!! I *think* my mom actually made this one up and I have just shared it so much on WC/LJ that it's really traveled around!!
Jul 6 # 4 of 9
Yeah, it's like the red beans and rice, I figure all of us have made it quite a few times!
I noticed you posted several of your old favorites too.
Apr 2 # 5 of 9
Cherry Cheesecake (the recipe calls for 21 oz. can pie filling) you can always use Fresh.
1 9-inch gram cracker pie crust
1 8oz. pkg. cream cheese, softened
1/3 cup lemon juice
1 teaspoon vanilla
1 can (21 oz.) cherry pie filling
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
In a medium bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, lemon juice and vanilla. Pour into crust. Refrigerate 4 hours.
Top with thin layer of whipped and cherry pie filling just before serving.
Prep Time 15 min.
chilling time 4 hours
Yield 8 servings
I'm going to make this in warmer weather. Cookie