Layered Cherry Cheese Pie In a Glass

Layered Cherry Cheese Pie in a Glass

YIELD: Serves 6

For the Crust:
9 full size Graham Crackers (or one individually wrapped packet inside a box)
2 tablespoons Butter

For the Cheese Pie:
1 package Cream Cheese (8 ounce package)
1 can Sweetened Condensed Milk (14 ounce can)
½ cup Reconstituted Lemon Juice (bottled lemon juice)
1 teaspoon Vanilla Extract
1 can Cherry Pie Filling

For the Crust: Preheat the oven to 350 degrees F. Add the graham crackers and the butter to a food processor. Grind until the graham crackers are crumbly. Then add the graham cracker crumbs to a cookie sheet, and press them into a thin flat layer.

Bake for about 10 – 12 minutes or until they turn a golden brown (about the time you start to smell them in the oven they’re close to being done). Remove from the oven and let cool while making the cheese pie.

For the Cheese Pie: In a medium size bowl, add the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract. Beat ingredients until light and fluffy.

Break up the brown graham cracker crumbs into small pieces. In small glasses (or dessert dishes), add a layer of the graham cracker crumb pieces, then a layer of the cheese mixture, then a layer of the cherry pie filling. Next, repeat each layer.

If you have time, chill for a couple hours before serving. If not, it tastes delicious as is. These can be made ahead of time and they last nicely in the refrigerator.

Recipe adapted from Eagle Brand Cherry Cream Cheese Pie.

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