Cherry-O-Cream Cheese Pie - cream cheese

Method

• Beat cream cheese in a large bowl until fluffy.
• Gradually beat in Eagle Brand milk until smooth.
• Stir in lemon juice and vanilla.
• Pour into crust.
• Chill 4 hours or until set.
• Top with desired amount of cherry pie filling before serving.
• Store leftovers covered in refrigerator.
• Omit cherry pie filling.
• Use 1 can Blueberry pie filling, chilled.
• Omit cherry pie filling.
• In medium saucepan, combine 1/3 cup (80 ml) sugar and 1 tbsp (15 ml) cornstarch.
• 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.
• Bring to a boil; reduce heat and simmer 10 minutes.
• Spread over pie.
• Chill thoroughly.
• Omit cherry pie filling.
• Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained), and blueberries on top of chilled pie.
• Just before serving, brush fruit with light corn syrup if desired.
• Omit cherry pie filling.
• 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).
• cornstarch; cook and stir until thickened.
• Remove from heat.
• Arrange fresh orange sections over top of pie; top with coconut mixture.
• Chill thoroughly.