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Cherry Cream Cheese Pie

img_0215I figured I’d surprise my oldest boy with making his favorite pie today. He usually only gets this on his birthday, but what the hey. He’s a good guy, gets fabulous grades, and no matter what time it is, or where in the house I’m at when he goes to bed, he always finds me and gives me a kiss goodnight. Some girl is going to be lucky to get him one day.

Anyway, he prefers fruit pies to cake. (Is this even my son?) I’m quite the opposite. I could eat cake on my cake. Poo-poo to the fruit pie. But, I will eat this one. I like the cream cheese, and if I close my eyes, I can imagine it’s the topping on a cake.

First, leave out an 8 oz package of cream cheese to get to room temperature. Once it is, with an electric mixer, cream it until light and fluffy (about 5 minutes). Slowly add a 14 oz can of sweetened condensed milk to it on low until it’s well combined. Stir in 1/2 cup of lemon juice and 1 tsp vanilla extract and pour into a 9 inch graham cracker crust. Put the pie into the refrigerator for at least 2 hours or more until it’s well chilled and set. I leave mine in from breakfast until dinner. Also, put a 21 oz can of cherry pie filling in there with it. (not opened)

When it’s time to serve, spread the pie filling on top of the pie and viola! You have one happy little boy! Well, at least I do:) Enjoy. No baking necessary!!

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