Cherry-O Cream Cheese Pie
Cherry-O Cream Cheese Pie is a luscious mixture of cream cheese, sweetened condensed milk, lemon juice and vanilla extract poured into a graham cracker pie crust and topped with cherry pie filling. The recipe for Cherry-O Cream Cheese Pie is quick, easy to prepare, and there’s no cooking or baking required!
Cherry-O Cream Cheese Pie is a delicious pie any time of year but is particularly wonderful in the summer when you don’t want to heat up the kitchen. Topped with red cherry pie filling, Cherry-O Cream Cheese Pie fits right into the color scheme for Fourth of July, Christmas, and/or Valentine’s Day celebrations.
A Bit of Nostalgia
With Father’s Day coming up I remember that my Dad loved Cherry-O Cream Cheese Pie. It was one of my childhood favorites as well. When Mom prepared it there was never a crumb left over!
The recipe for Cherry-O Cream Cheese Pie was printed on the label of Borden’s Eagle Brand sweetened condensed milk in the 1960’s. It’s been a popular dessert ever since!
The Recipe for Cherry-O Cream Cheese Pie
- 1 9" graham cracker crust
- 1 8-ounce package Borden's cream cheese, softened
- 1 15-oz. can Eagle Brand sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- In a mixer bowl, beat cream cheese until fluffy.
- Gradually add sweetened condensed milk while mixing; stir until well-blended.
- Add lemon juice and vanilla extract; blend well.
- Pour cream cheese mixture into graham cracker crust.
- Chill 2-3 hours before adding cherry pie filling to top of pie.
- Variations: Use other canned pie fillings such as blueberry. Use almond extract instead of vanilla extract with the cherry filling. Use a chocolate pie crust instead of graham cracker crust.
I believe this recipe would be a great choice to for children or teens who want to learn to cook to prepare as one of their first cooking experiences. The steps to preparing Cherry-O Cream Cheese PIe are easy to follow and carry out. First, mix together the cream cheese, sweetened condensed milk, lemon juice and vanilla extract in the bowl of a stand mixer or use a hand mixer to combine these ingredients in a mixing bowl.
Next, pour the cream cheese mixture into the graham cracker pie crust.
Chill the pie for two to three hours before adding cherry pie filling to the top of the pie.
For best results allow the pie to chill for 8 hours or more before cutting. (If you can’t wait, the pie may not be very firm but still good!)
I used almond extract instead of vanilla extract when I made this recipe recently so I garnished the pie with whipped cream and sprinkled some almonds on top. Yummy!
The recipe for Cherry-O Cream Cheese Pie may be varied by using a chocolate crust, using almond extract (or other flavorings) in place of vanilla extract and by using different pie fillings, such as blueberry, for the topping. The possibilities are endless!
Retro or vintage recipes are interesting to me because they are still good recipes and often quite delicious ones but they have been “moved to the back burner” as more current recipes take the spotlight as trends come and go. I hope you enjoy this recipe and would encourage you to also check out an older post I wrote about Sock It to Me Cake, another retro recipe.
Remember to Savor the Flavor!
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