1 pk (8 oz) cream cheese, softene 1 cn (16 oz) red tart cherries,
1 1/3 c sweetened condensed milk 2 tb sugar
1/4 c lemon juice 2 ts cornstarch
1 ts vanilla 1 ea graham cracker crust, baked
Whip cream cheese. Continue whipping while adding condensed milk; whip
until smooth. Beat in lemon juice and vanilla. Turn into 9-inch baked
graham cracker crust. Chill.
Meanwhile, drain cherries and save the juice. In a saucepan, combine
cherry juice, sugar and cornstarch. Cook until clear. Remove from heat
and stir in drained cherries. Carefully spoon cherry mixture on top of
chilled pie. Chill one hour more before serving.