Ginnys Cherry O Cream Pie Recipes

Steps:

• In a medium sized bowl, beat cream cheese until light & fluffy. Gradually add sweetened milk & stir until well blended. Stir in lemon juice & vanilla.
• Turn into crust.
• Refrigerate 2-3 hours. Garnish with chilled cherry pie filling before serving.

Steps:

• Mix cream cheese, milk, lemon juice, and vanilla together.
• Pour into pie crust.
• Refrigerate until set, 1-2 hours, on a lower shelf in your fridge.
• Top with cherries just before serving.

Steps:

• Let cream cheese soften at room temperature until softened. Beat until fluffy. Gradually add milk while stirring constantly until thoroughly mixed. Add lemon juice and vanilla, mixing well.
• Pour into pie shell and refrigerate.
• Garnish with cherry pie filling while serving.

Steps:

• In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

Steps:

• 1. Beat cream cheese until fluffy.
• 2. Gradually add Eagle Brand milk until well blended.
• 3. Add lemon juice and vanilla.
• 4. Pour into graham cracker crumb crust.
• 5. Chill 2 or 3 hours; then put cherry pie filling on top, spreading evenly.
• 6. I have used blueberry pie filling, and that's good; I imagine even strawberry pie filling would be delicious.

Steps:

• Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
• Refrigerate until set and chilled completely, about 2 hours.

Steps:

• In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9-in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes., In a small bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.

Steps:

• 1. Softened cream cheese to room temperature.
• 2. Whip cream cheese until fluffy. Gradually add sweetened condensed milk, until well blended. Add lemon juice & vanilla, blend well.
• 3. Pour into graham cracker crust. Chill for 2 hours or until set up.
• 4. Top with cherry pie filling: (It didn't take the whole can, had a little left over.)

Steps:

• 1. Beat cream cheese until fluffy. Add Eagle Brand milk gradually until blended. Stir in lemon juice
• 2. VANILLA WAFER CRUST Mix together 1/2 cup fine vanilla wafer crumbs (36 wafers) and 6 tablespoons butter, melted. Press firmly into a 9-inch pie plate.
• 3. Put into crust and refrigerate 2 or 3 hours.