Recipe - Cherry-Cream Pie

8 ounce Philadelphia Cream Cheese
softened
14 ounce Can Sweetened condensed milk
Borden Eagle Brand
1 teaspoon Vanilla
1/3 cup Lemon juice
48 ounce 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