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.
Mix and pour first 4 ingredients in pie shell.
Top with cherry pie filling.
Chill.
In medium bowl, beat softened cheese until light and fluffy. Gradually mix in sweetened condensed milk until thoroughly blended.
Stir in lemon juice and vanilla.
Turn into crust. Refrigerate 3 to 4 hours.
Top with chilled pie filling.
In medium size bowl, beat cream cheese until light and fluffy. Add milk and stir well.
Add lemon juice and vanilla.
Pour into crust; put pie filling on top and chill until ready to serve.
Combine softened cream cheese and condensed milk in mixing bowl.
Mix thoroughly.
Add lemon juice and vanilla; mix.
Pour into pie crust.
Chill for 1 hour.
Pour on pie filling and chill before serving.
Cream together cream cheese and sugar.
Add sour cream and vanilla flavoring.
Fold in Cool Whip.
Chill for 4 hours to firm. Top with desired pie filling.
Serves 6 to 8.
Beat cream cheese until light and fluffy.
Add sweetened condensed milk.
Blend thoroughly.
Stir in lemon juice and vanilla.
Turn into crust.
Refrigerate 2 to 3 hours (do not freeze).
Top with chilled cherry or blueberry pie filling.
Serve.
b>pie shell in a pie plate.
Place the bacon, onion, and cheese
Mix together cream cheese, condensed milk, lemon juice and vanilla.
Pour into pie crust.
Let set until firm in refrigerator.
Pour cherry pie filling over top.
Serve when chilled.
Bake brownies as directed on box.
Cool.
Top with Jell-O cheese cake.
Cool in refrigerator.
Top with cherry pie filling when ready.
Whip cream cheese until softened and then add milk, lemon juice and vanilla.
Whip or mix until smooth.
Pour into graham cracker pie crust and refrigerate until mixture is firm, then add your cherry pie filling to the top.
Keep refrigerated until ready to serve.
Let cheese soften to room temperature; beat until fluffy.
Add Eagle Brand milk; stir until blended.
Add lemon juice and vanilla.
Pour over pie crust.
Chill 2 or 3 hours before garnishing with cherry pie filling.
(Pour cherries on top of pie.)
Soften cream cheese.
When soft, whip until fluffy.
Gradually add Eagle Brand milk.
When well blended, add lemon juice and vanilla.
Pour into crust; chill 2 hours before spreading cherry pie filling on top.
Mix together cream cheese and sugar.
Whip the whipping cream until firm and stands in peaks.
Fold this into cream cheese mixture.
Pour into crust.
Add cherry pie filling on top and refrigerate.
Let set until chilled.
Blend condensed milk, lemon juice and vanilla in a blender on medium speed.
Add cream cheese while blender is running, 1 piece at a time.
Blend until smooth.
Pour into pie crust; top with filling.
Refrigerate until firm and serve.
Beat cream cheese until soft and smooth.
Add Eagle Brand milk slowly, beating thoroughly.
Add lemon juice and continue beating until mixture is smooth and thick.
Spoon filling into pie crust. Top with cherry pie filling.
Chill for several hours or overnight before serving.
Mix cream cheese, milk, lemon juice, and vanilla together.
Pour into pie crust.
Refrigerate until set, 1-2 hours, on a lower shelf in your fridge.
Top with cherries just before serving.
Combine softened cream cheese, sugar and vanilla, mixing well. Add eggs, one at a time.
Pour into graham cracker crust and bake at 325\u00b0 for 25 minutes.
Cool and top with preserves.
Soften cheese to room temperature.
Whip until fluffy. Gradually add Eagle Brand milk, while continuing to beat until well blended.
Add lemon juice and vanilla; blend well.
Pour into crust; chill 2 to 3 hours.
Before serving, top with cherry pie filling.
Mix Eagle Brand milk with cream cheese.
Add vanilla and lemon juice; mix well.
Pour mixture into cooked graham cracker crust; chill for 1 hour.
Top with cherry pie filling and chill until served.