Cherry-cream Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Philadelphia | Pies | 8 | Servings |
INGREDIENTS
| 8 | oz | Philadelphia Cream Cheese |
| softened | ||
| 14 | oz | Can Sweetened condensed milk |
| Borden Eagle Brand | ||
| 1 | t | Vanilla |
| 1/3 | c | Lemon juice |
| 48 | oz | Comstock canned cherries |
| 2 | 8 inch Graham Cracker | |
| Pie Crusts |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 46
Total Fat: 5.3g
Cholesterol: 16.9mg
Sodium: 84.2mg
Potassium: 198.5mg
Carbohydrates: 30.2g
Fiber: <1g
Sugar: 28.7g
Protein: 4.1g