Cherry O Cheese Pie

Crust:

1 baked 9” pastry shell cooled or 9” crumb crust

Basic Filling:

1 (8 oz) package of cream cheese, softened

1 can Eagle brand sweetened condensed milk

½ cup ReaLemon reconstituted lemon juice

1 t vanilla extract

In medium bowl, beat softened cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours. Garnish top of pie with chilled cherry pie filling or cherry glaze.

Cherry Glaze

1 (1 lb 5 oz) can cherry pie filling, chilled or 1 (1 lb) can sour pitted cherries

¼ cup sugar

1 T cornstarch

Drain cherries; reserve juice. In small saucepan, combine sugar and cornstarch; stir in juice. Cook over low heat; stir constantly until thickened and clear. Add a few drops of red food coloring. Add cherries. Cool. Spread over top of chilled pie.