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CRUST

20 square graham crackers

¼ c. butter

¼ c. sugar

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PIE

(1) 8oz package of cream cheese

1 can condensed milk

⅓ c. lemon juice

1 tsp. vanilla

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CHERRY GLAZE

1 c. sour cherries drained, pitted*

2 tbsp. sugar

2 tsp. cornstarch

½ c. cherry juice

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1. In a food processor, pulse graham crackers down to a crumb. Melt the butter and add with the sugar to the crumb mixture. Press into a 9" pie crust. Place in the fridge while making the filling.

2. Let the cream cheese soften to room temperature. Whip until fluffy.

3. Gradually add condensed milk while continuing to beat until well-blended. Add lemon juice and vanilla. Pour into prepared crust. Chill 2-3 hours.

4. Make the glaze while the pie chills. Blend sugar & cornstarch. Add cherry juice. Cook until thickened & clear stirring constantly. Stir in a few drops of red food dye. Add cherries & cool.

5. Garnish pie with cherry glaze to serve.

*NOTE - have only ever used canned cherries, not fresh. Reserve juice from can.