Eagle Gallery Cherry O Cream Cheese Pie Eagle Brand Beat the cream cheese with a mixer on high until fluffy. fold in the condensed milk, lemon juice and vanilla by hand, until blended. pour the filling into the crust and refrigerate for at least 3 hours. top with the pie filling just before serving. created using the recipes generator. Directions. 1: beat cheese until fluffy. gradually beat in sweetened condensed milk until well combined. stir in lemon juice and vanilla. 2: pour into prepared crust. chill 3 hours or until set. 3: top with desired amount of pie filling before serving. garnish with grilled almonds, or as desired. more recipes you’ll love.
Eagle Gallery Cherry O Cream Cheese Pie Eagle Brand 1 (8 oz.) package borden’s cream cheese or borden’s neufchatel cheese. 1 1 3 cups (1 can) eagle brand sweetened condensed milk. 1 3 cup lemon juice concentrate. 1 teaspoon vanilla extract. 1 can prepared cherry pie filling (or cherry glaze) 1. let cheese stand at room temperature until soft; beat until fluffy. Combine crumbs, sugar, and butter; mix well. press firmly, evenly on bottom and side of 9 inch pie plate. chill. let cheese stand at room temperature till soft; beat till fluffy. gradually add eagle brand, stirring till well mixed. add lemon juice, vanilla extract; stir till well mixed; turn into prepared crust. Beat in sweetened condensed milk, lemon juice, vanilla and lemon peel. add bloomed gelatin if adding to recipe. microwave gelatin for 5 seconds to loosen before adding. pour into pie crust. cover and chill 3 hours or until set. remove cherries from pie filling using a slotted spoon; spoon cherries onto top of pie. Press the crust into a greased 9 inch pie dish or tart pan and freeze for 20 minutes. preheat the oven to 350f. place a piece of parchment paper on the frozen crust and fill it with pie weights. bake for 20 minutes with the pie weights, remove the parchment paper and pie weights and bake for another 5 10 minutes, until golden brown.
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