This is a staple for every holiday in my family. It has been my whole life. Then again, is there ever really a BAD time for cherry cheese pie? This one turned out exceptionally well because I had to get creative with the crust.
- 2-8 oz blocks of full fat cream cheese, room temp
- 1/3 cup sugar
- 1-14 oz can sweetened condensed milk
- 1/4 cup lemon juice
- Splash vanilla
- For the crust:
- 20 vanilla sandwich cookies
- 1 sleeve graham crackers
- 1/3 cup melted butter or margarine
- 1/4 cup white sugar
Make the crust first. Combine graham crackers and cookies in a food processor or gallon ziploc bag. Grind or beat them to a pulp. Add the sugar and butter and combine til it’s the consistency of wet sand. Put in a pie dish and press it into place. I use the bottom of a measuring cup sprayed with nonstick spray. At this point you can bake the crust at 350 for about 10 minutes but I don’t like mine baked.
In a large bowl beat the cream cheese and sugar together first. This is insurance for no lumps. Add the sweetened condensed milk, lemon juice and vanilla. Poor into pie crust and smooth the top. Refrigerate for at least a couple of hours before cutting.
Top with any fruit or pie filling or chocolate or whatever you like on yours and enjoy!
Source: Read Full Article