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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® Brandé 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
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