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Cherry Cheese Pie

9-inch Graham Crack crumb crust or baked pastry shell
8 oz cream cheese, softened
14 ounce can of sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
21 ounce can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy. Gradually beat in
condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into prepareed crust. Chill 3 hours, or until set. Top with
desired amount of pie filling before serving. Refrigerate leftovers.

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