1 graham cracker crumb crust (9″)

1 cream cheese (8 oz)

1 can sweetened condensed milk (14 oz), not evaporated milk

1/3 c. lemon juice

1 t. vanilla extract

can of cherry pie filling, chilled

In a medium bowl, beat cream cheese until light and fluffy. Add condensed milk, blend. Stir in lemon juice and vanilla. Pour into crust. Chill until set, about 3 hours. Top with cherry pie filling (blueberry pie filling is good too). Refrigerate leftovers.

This recipe came from Mom. It was Dad’s favorite.