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CHEESECAKE PIE (NO BAKING)

1 (6 oz.) Ready-Crust graham cracker pie crust
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle® brand sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21 oz.) can cherry pie filling, chilled or any other fruit in season

With mixer, beat cheese until fluffy. Gradually beat in Eagle® Brand‚ until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.

After chilled, top with pie filling. Refrigerate leftovers.

Tip: Add whipped cream or other garnish as desired.

Submitted by: Christina

Comments (14)

Oct 25, 10:17 AM

Suzan said:

Oct 27, 1:04 PM

Joanne said:

Nov 2, 9:51 PM

Leon said:

Nov 18, 5:40 PM

Necoal said:

Nov 18, 8:38 PM

Brandy S. said:

Nov 21, 7:20 PM

Veronica said:

Nov 22, 8:25 PM

DJ said:

Nov 23, 12:09 AM

Meag said:

Nov 24, 1:47 AM

Oliver said:

Nov 24, 8:04 AM

Donna said:

Nov 24, 7:33 PM

Carol said:

Nov 25, 2:55 AM

Cindy said:

I have made this for years and we all love it! My daughter has been making it for about 5 years and for about 3 of thos 5 everything went fine. Now she says for some reason everytime she makes it...it is too runny and won't set right. Can anyone tell me what she may be doing wrong. The only thing I think she does different than me is she puts vanilla and lemon juice in with the eagle brand and the cream cheese at the same time instead of lemon juice and vanilla after mixing the other two first. Could this be causing it?

Nov 26, 11:17 AM

Linda said:

Nov 27, 10:32 AM

Deborah said:

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