Cherry Cream Cheese Pie
In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.
Top the pie with the pie filling just before serving.
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Cherry Cream Cheese Tarts, Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting, Chocolate Peanut Butter Pie, Cream Cheese, Cream Cheese Frosting Recipes, Easy Lunch, Easy Casserole, Latin American, Shortbread Cookie Recipes
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