Cherry Cream Cheese Pie

Growing up this was our vary favorite pie. My brother Dirk was always the most vocal in need to have it present at any of the major food functions.
I always loved it because of the smoothness and the tang. The combination of cream cheese and the lemon juice in it works well to counteract the sweetness.

I make all the crepes, panna cotta and other fancy desserts simple childhood favorite still satisfies.

Cherry Cream Cheese Pie

1 Pkg(8 oz) cream cheese, softened

1 can(14oz) sweetened condensed milk

1/2 cup lemon juice

1 tsp vanilla extract

1 can(28oz) cherry pie filling

1 graham cracker pie crust store bought or homemade

Directions:

1. Beat the cream cheese in a bowl until light and fluffy.

2. Add the milk and blend thoroughly. Stir in lemon juice and vanilla.

3. Pour into prepared pie crust and refrigerate 3 hours.

4. Top with cherry pie filling and serve.