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Cherry-O-Cream Pie
Roux Thanksgiving Community Cookbook
recipe
Cherry-O-Cream Pie
Zoe Scott
Zoe Scott
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$1.00
it's not a celebration if cherry-o-cream isn't there! a no bake and no fuss recipe that relies on pantry staples and is so easy the kids can make it dedicated to my godmother Jeanie who taught me how to cook and bake, who compiled a family cookbook with recipes dating back generations, and who passed from ALS is 2015.
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You Need

0:03
  • 1- 9" graham cracker crust (store-bought or make your own)
  • 1- 8 oz package of cream cheese, softened
  • 1 can Eaglebrand sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla
  • 1 large can cherry pie filling (or make your own)

  • To make your own cherry topping

    • 1 cup drained pitted sour cherries (save the juice) - this works well with frozen cherries!
    • 2 tablespoons sugar
    • 2 tablespoons corn starch
    • 1/2 cup cherry juice
    • red food coloring if desired

    • How To

    1. In a medium bowl, mix cream cheese until fluffly. Gradually add eaglebrand while continuing to beat until well blended
    2. Add lemon juice and vanilla to the cream cheese mixture and mix well.
    3. Pour the mixture into the prepared pie crust.
    4. Top pie with cherry pie filling. Keep pie in the fridge until ready to serve.
    5. Chill pie in the fridge for at least 2 hours.

      6. To make your own cherry topping

      1. in a small saucepan add sugar, cornstarch, and cherry juice.
      2. cook the mixture until thickened and transparent, stirring constantly.
      3. stir in a few drops of red food coloring, if desired.
      4. add the cherries and stir to coat.

      To double the recipe

      1. prepare graham cracker crumbs and melted butter into a 13x9 inch pan
      2. double the recipe for the cream cheese mixture
      3. triple the recipe for the cherries