Cherry Cheesecake

Cherry Cheesecake

By Celeste Giron

1 8oz pkg. cream cheese, room temperature
1/3 c. lemon juice
1 can sweetened condense milk
1 prepared graham cracker crust
1 can cherry pie filling

Beat cream cheese with sweetened condense milk until smooth. Add lemon juice and mix well. Pour into prepared crust. Tip with cherry pie filling and chill.

Quick and Delicious Chocolate Pudding Pie

Quick and Delicious Chocolate Pudding Pie

By Grandma Butterfield

1 9-inch graham cracker crumb crust
2 3.5 oz boxes instant chocolate flavored pudding and pie filling
3-1/2 cups cold milk
1 8oz tub frozen non-dairy whipped topping, thawed (optional)
1/4 cup mini chocolate chips (optional)

Pour 3-1/2 cups cold milk into bowl, add the pudding mix. with a whip, rotary beater or electric mixer, beat at slow speed until well blended, about 1 minute. Mixture will be thin. Pour into 9-inch graham cracker crumb crust. Chill until firm, about 1 hour. If desired, spread pie with non-dairy whipped topping and sprinkle top with mini chocolate chips. Store in refrigerator until ready to serve. Refrigerate leftovers
Makes 8 servings
May substitute different flavor of pudding, if desired.

Easy Cherry Cheese Pie

Easy Cherry Cheese Pie

By Grandma Butterfield



1 9-inch graham ctacker crumb crust
1 8 oz package of cream cheese, softened
1 14 oz can sweetened condensed milk
1/3 cup lemonjuice
1 tsp vanilla extract
1 can cherry pie filling, chilled

in medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. Top with desired amount of pie filling before serving.
Refrigerate leftovers.
Makes 8 servings

Tip: Any of your favorite fruit pie fillings or toppings can be substituted for the cherry pie filling