50\u00b0F. Whisk together the cream cheese, sour cream, vanilla extract, remaining sugar
Soften cream cheese.
Mix sugar, vanilla, egg and cream cheese in medium mixing bowl.
Place 1 roll of crescents in 9 x 13-inch pan.
Press in firmly.
Spread cream cheese mixture over crescents.
Spread cherry pie filling over cream cheese mixture. Place last roll of crescents over top.
No need to pat down. Bake at 350\u00b0 until top is golden brown.
Cool, chill and serve.
he seams together.
Beat cream cheese, white sugar, and vanilla extract
Beat cream cheese and add Eagle Brand milk.
Blend in lemon juice and vanilla.
Refrigerate 2 to 3 hours.
Garnish with cherry pie filling and put 1 fresh cherry in center.
Let cream cheese stand at room temperature until softened. Beat until fluffy. Gradually add Eagle Brand milk while stirring. Stir until thoroughly mixed. Add lemon juice and vanilla. Stir until well mixed. Turn into prepared crust. Chill 2 or 3 hours (do not freeze) before garnishing top of pie with cherry pie filling or cherry glaze.
Mix together cream cheese and sugar. Add Cool Whip and mix well. Put mixture into pie crust and top with 21 oz. can cherry pie filling. May also use blueberries.
Let cream cheese get to room temperature then mix with Eagle Brand milk.
Add lemon juice and vanilla.
Mix well.
Pour into pie shell and top with cherry pie filling.
Chill for 2 hours. Cherries may be substituted with another fruit pie filling.
Mix graham crackers and melted margarine together and press into bottom of 9 x 13-inch pan and set aside.
Cream sugar and cream cheese together and pour over crust.
Sprinkle chopped nuts over cream cheese mixture.
Mix 2 packages of Dream Whip according to directions on box and spread over nuts.
Refrigerate for 2 hours until Dream Whip sets.
Cover with cherry or blueberry pie filling and refrigerate at least 4 hours.
Soften cream cheese to room temperature;
whip until fluffy. Gradually add condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla; blend well.
Pour into crust.
Chill 2 to 3 hours before garnishing top of pie with cherry pie filling.
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.
Let cream cheese stand at room temperature until softened. Beat cream cheese until fluffy.
Beat in condensed milk.
Add lemon juice and vanilla.
Stir until mixed well.
Pour into crust. Chill until firm, about 3 hours.
Top with cherry pie filling.
Let cream cheese stand at room temperature until softened. In medium bowl, beat cream cheese until light and fluffy.
Slowly add sweetened condensed milk, beating until smooth.
Stir in lemon juice and vanilla until well mixed.
Pour into crust.
Chill 3 hours until firm.
Top with cherry pie filling.
Makes 1 pie.
Soften cream cheese and beat until fluffy.
Add milk slowly while beating.
Add lemon juice and beat until creamy.
Pour into pie crust.
Chill several hours and then top with cherry pie filling.
You can also use blueberry pie filling in place of the cherry.
Let cream cheese stand at room temperature until softened. Beat cream cheese until light and fluffy.
Slowly add sweetened condensed milk, beating until smooth.
Stir in lemon juice and vanilla until well mixed.
Pour into crust.
Chill 3 hours.
Top with cherry pie filling.
beat together the egg, sour cream, buttermilk, oil, and vanilla just
Let cream cheese stand at room temperature until softened. In a medium sized mixing bowl, beat cheese until light and fluffy. Beat in condensed milk.
Add lemon juice and vanilla and stir until well mixed.
Pour into the crust.
Chill several hours and then top with cherry pie filling.
In a large bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk, lemon juice, and vanilla. Lightly swirl pie filling into cream cheese mixture. Spoon into serving dishes. Cover and chill. Garnish with almonds. Prep time includes refrigeration time.
In large bowl combine gelatin and hot water.
Stir well till gelatin dissolves.
Add the pineapple, do not drain, and cherry pie filling.Pour into 8x10 glass dish.
Chill until set.
Soften the cream cheese and mix well with the sugar.
Blend in the sour cream and vanilla extract.
Spread over gelatin mixture.
Sprinkle with nuts.
Mix cream cheese and sugar.
Add eggs, one at a time, mixing thoroughly.
Add vanilla.
Fill small muffin tins 3/4 full of batter.
Bake at 325\u00b0 for 20 minutes.
Put 1 teaspoon cherry topping on each.
Return to oven and bake 5 minutes more.
Cool, then refrigerate.
In medium bowl, beat the cream cheese until light and fluffy. Slowly add sweetened condensed milk; beat until smooth.
Stir in lemon juice and vanilla until well mixed.
Pour into crust.
Chill 3 hours, until firm, then top with cherry pie filling.