Yields: 8 Servings
1 baked 9-inch pastry shell or a 9-inch crumb crust
1 8 oz package cream cheese softened
1 14 oz can Sweetened Condensed Milk
1 teaspoon vanilla
2 teaspoon Lemon Juice
1 can cherry pie filling (blueberry works just as well)
1/2 cup sugar
1 tablespoon cornstarch dissolved in 1 tablespoon water.
In a medium-size bowl, beat softened cream cheese until light and fluffy. Gradually stir in milk until thoroughly blend. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours.
For the cherry topping, get a can of cherry pie filling, and place it in a medium sized saucepan. Add cornstarch to water, stir well, and mix cornstarch and water into the pie filling. Stir the sugar into the pie filling. Cook over medium heat until the sauce thickens a bit. When cooled spoon over the cheese pie. Then place into the refrigerator.