Cherry Glaze Pie - cooking recipe

Ingredients

1 (14 ounce) can eagle brand sweetened condensed milk
1/3 cup ReaLemon juice
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup whipping cream, whipped or 1/2 cup Cool Whip, can be used
1 (21 ounce) can cherry pie filling
Topping
1/2 cup whipped cream, on top
1 baked pie shell (Pillsbury Roll Out pie crusts works great)

Preparation

Place sweetened condensed milk in mixing bowl. Add the real lemon juice and blend with a whisk until blended (not stirring to hard). Add the vanilla and almond extract. Stir until well blended. Add Cool Whip or whip cream by folding into other ingredients. Pour into a prepared baked pie shell. (I use Pillsbury Roll Out pie crust here, they are great and a great time saver). Place in refridgerator for about 2 hours before serving. Take out, pour can of cherry pie filling on top (you can use any kind of pie filling here, blueberry tastes great also!). Put a couple of dollops of whip cream on top if desired.