Cherry-Topped Cheesecake Pie

1. 1

   In a large mixing bowl, beat cream cheese until fluffy.

2. 2

   Gradually beat in Eagle Brand until smooth.

3. 3

   Stir in lemon juice and vanilla.

4. 4

   Pour into crust.

5. 5

   Chill at least 3 hours.

6. 6

   To serve, top with cherry pie filling.

7. 7

   Store covered in refrigerator.

8. 8

   NOTE: for a firmer crust, brush crust with beaten egg white; bake in 375F oven for 5 minutes.

9. 9

   Cool before pouring filling into crust.

* Per serving · 4 servings · Values may vary.

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