Cherry Lemon Icebox Pie - cooking recipe

Ingredients

1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup heavy cream
1 (9 inch) pastry shells, baked
1 (21 ounce) can cherry pie filling

Preparation

In a bowl, combine the 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.