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Cherry-cream Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

8  ounces  Philadelphia Cream Cheese, softened
14  ounces  Can Sweetened condensed milk, Borden Eagle Brand
1  teaspoon  Vanilla
1/3  cup  Lemon juice
48  ounces  Comstock canned cherries
2    8 inch Graham Cracker
    Pie Crusts

Blend Cream Cheese, Vanilla, Lemon Juice and Condensed Milk well. No lumps. Pour half mixture into each pie crust. Refrigerate for 1 hour, until firm. Fill top half of pie crusts with cherries. Refrigerate 1 hour. Serve cold. Jeff Duke

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