I first had Cherry Cheese Pie back in the late 70's when my aunt Trudy made it for Thanksgiving. My sister & I weren't quite sure what to think of it. I can still see us sitting there at the kid's table my mom set up, both of us carefully scraping off the cherry topping to eat, leaving the filling & crust behind. Now it's one of my favorite desserts & also one of the easiest you could make.
I gave Landon a taste of the filling after I mixed it up & he loved it. I also gave him a taste with the cherry topping last night too. His face just lights up when he experiences new flavors. I am so hoping he will not be a picky eater.
Cherry Cheese Pie
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (8 or 9-inch) prepared graham cracker crust
1 (21 oz.) can cherry pie filling, chilled
Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.