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1
Beat cream cheese in a large bowl until fluffy.
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2
Gradually beat in Eagle Brand milk until smooth.
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3
Stir in lemon juice and vanilla.
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4
Pour into crust.
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5
Chill 4 hours or until set.
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6
Top with desired amount of cherry pie filling before serving.
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7
Store leftovers covered in refrigerator.
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8
Omit cherry pie filling.
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9
Use 1 can Blueberry pie filling, chilled.
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10
Omit cherry pie filling.
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11
In medium saucepan, combine 1/3 cup (80 ml) sugar and 1 tbsp (15 ml) cornstarch.
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12
Add 1/2 cup (125 ml) plus 2 tbsp (30 ml) cold water and 2 cups (475 ml) fresh or dry-pack frozen cranberries; mix well.
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13
Bring to a boil; reduce heat and simmer 10 minutes.
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14
Spread over pie.
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15
Chill thoroughly.
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16
Omit cherry pie filling.
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17
Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained), and blueberries on top of chilled pie.
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18
Just before serving, brush fruit with light corn syrup if desired.
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19
Omit cherry pie filling.
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20
In small saucepan, combine 1/2 cup (125 ml) peach or apricot preserves, 1/4 cup (60 ml) flaked coconut, 2 tbsp (30 ml) orange juice or orange flavored liqueur and 2 tsp (10 ml).
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21
cornstarch; cook and stir until thickened.
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22
Remove from heat.
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23
Arrange fresh orange sections over top of pie; top with coconut mixture.
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24
Chill thoroughly.
