Cherry Cream Cheese Pie

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Love It!! Set up nicely- had no problems!!

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I dont know what anyone did that did not have the filling set up. I used fat-free cream cheese, fat-free sweetened condensed milk, and bottled lemon juice. I have made this recipe several times and have never had the filling be runny. I even microwaved the block of cream cheese to soften it even more. I beat the cream cheese for about five minutes, scraping the bowl several times, then slowly poured the sweetened condensed milk in while slowly beating with the mixer. I stirred the lemon juice and vanilla on low speed until combined, then poured the filling into the crust. I had to use the spatula to smooth the top as the filling was already firming up. Tastes great! Yes, I licked the spatula off.

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Just add a half to a full extra block of cream cheese, the pie will be fuller and will serve more slices. Half a cup lemon juice is too much, stick w/ 1/4 or 1/3cup. This recipe has been around for years, nothing original here. We even used to freeze it and eat it as a freezer treat when it didnt set up as expected or by the time we were ready to eat it.

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After reading the reviews, we were excited to try this easy recipe. It came out tasting like sweetened plain yogurt in a crust with cherry pie filling on top. I followed the recipe exactly, maybe those who used less lemon juice had a better result. We still ate it, it wasn't inedible or anything like that, I just wont be making it again.

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This Pie is great. The only thing we did different was use 1/4 cup lemon juice which made it PERFECT!

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Sweet & simple - What else could you want?

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I've used this recipe since I was a kid. There are a hundred ways to make it. On a few, but rare occasions, it wouldn't set. We found that if you use a deep dish pie pan & fold in a container of Cool Whip before pouring into the pie crust, you can be more certain that the pie will set.

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i make this recipe every few months. my coworkers and family love it. i used bottle lemon juice one time and i think fresh lemon juice is better. simple, easy great recipe.

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I followed the recipe to the "t" using neufchatel cream cheese. I called Kraft kitchens first to ask if the substitution would make a difference. They assured me it wouldn't but............. the pie did not firm up nicely. It tastes good and isn't completely soupy, but isn't nice and firm either.
I too used 1/3 c. of lemon juice as I thought 1/2 cup was too much.

I 'd like to make this again, but want nice firm results/
Help!

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....as PIE! For those that keep comparing it to cheesecake, this is a pie. I originally found this recipe on the box of Philly cream cheese. Been making this pie for many years, perfect when I need a quick easy dessert that doesn't require cooking time. Also, make sure you're using the bricks and not the spreadable cream cheese. A neighbor made that mistake and her didn't set up.