Cherry 'O' Cream Cheese Pie

Cherry 'O' Cream Cheese Pie

Crust:
1-2 packs Honey-Maid Graham Crackers, finely rolled till its the consistency of sand
1/4 C. Sugar
1/4 C. Butter or margarine, softened or melted

Thoroughly blend the cracker crumbs, sugar & butter. Press firmly against the bottom and sides of a 9 inch pie plate. Bake in a moderate oven at 375 degrees for 8 minutes. Cool completely.

Filling:
3 Pkg Cream Cheese
2 Can Eagle Brand Condensed Milk
2/3 C. Lemon Juice (measure accurately)
1 teaspoon Vanilla Extract
1 Can Prepared Cherry pie filling or cherry glaze

Let the cream cheese stand at room temperature until softened; beat until fluffy. Gradually add the condensed milk while stirring; stir until thoroughly mixed. Add lemon juice and venilla. Stir until well mixed. Turn into prepared crust. Chill 2-3 hours or overnight. Top with cherry pie filling or glaze when you are ready to serve.

Cherry Glaze:
1 c. Drained red, tart & pitted cherries
2 Tablespoons Sugar
2 Teaspoons Cornstarch
1/2 C. Cherry Juice

Blend sugar & cornstarch; stir in cherry juice. Cook until thickened and clear, stirring constantly. Stir in a few drops of red food coloring, if desired. Add cherries & cool.