Cherry-Lemon Icebox Pie - cooking recipe

Ingredients

1 (14 oz.) can sweetened condensed milk
1/2 c. lemon juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c. heavy cream
1 (9-inch) pastry shell, baked
1 (21 oz.) can cherry pie filling

Preparation

Combine milk, lemon juice and extracts; stir until thickened, about 2 minutes.
Beat cream until stiff, fold into milk mixture. Pour into pastry shell.
Refrigerate for 10 minutes.
Top with pie filling.
Chill for at least 2 hours or overnight, if desired.