Cream Cheese Pie Filling

Cup of Yum
1. If using an uncooked frozen or refrigerated pie crust, bake it according to the package directions. Cool the crust completely.
2. In a medium-size bowl, beat softened cream cheese until light and fluffy.
3. Gradually add sweetened condensed milk and beat until thoroughly blended and smooth.
4. Stir in lemon juice and vanilla.
5. Pour the filling into the crust. Refrigerate the pie for 2 to 3 hours.

Cherry Topping

1. Place the cherry pie filling in a medium-sized saucepan.
2. In a small bowl, stir cornstarch and water together to make a slurry.
3. Add the cornstarch slurry to the pie filling.
4. Add 1/2 cup sugar to the pie filling and stir to combine.
5. Cook over medium heat until the mixture thickens a bit.
6. Remove the topping from the heat and cool it completely.
7. Spread the cherry topping over the pie.
8. Refrigerate the pie for several hours before serving. The pie will set up in a few hours.