Recipes - Cherry-o cheese pie eagle brand recipes

Author: Julia Brown  

The softness and fluffiness of the package cream cheese with few drops of cherry here and there makes Cheery O cheese a supreme desert. The condensed milk, sugar, vanilla makes it sweet, A dash of lemon essence changing the taste.

Cherry O Cheese Pie

Cherry O Cheese Pie has a multi taste. The condensed milk, sugar, vanilla makes it sweet, A dash of lemon essence changing the taste. The softness and fluffiness of the package cream cheese with few drops of cherry here and there makes Cheery O cheese a supreme desert.
Provided by: Dessert.Master
Yields: 0 servings
Number of ingredients: 8
  • Cream cheese - 8 Ounce , softened (1 Package)
  • Sweetened condensed milk - 1 1/3 Cup (21.33 tbs) (Eagle Brand)
  • Lemon juice - 1/3 Cup (5.33 tbs) (Realemon)
  • Vanilla - 1 Teaspoon
  • Canned cherry pie filling/Cherry glaze - 9 1/2 Ounce (1/2 Of A 19 Ounce Can)
  • Canned sour pitted cherries - 14 Ounce (1 Can)
  • Sugar - 1/4 Cup (4 tbs)
  • Cornstarch - 1 Tablespoon
  • Calories: 2823 calories
  • Fat: 114 g
  • Saturated Fat: 66 g
  • Trans Fat: 0 g
  • Sodium: 1325 mg
  • Carbohydrate: 413 g
  • Fiber: 6 g
  • Sugar: 312 g
  • Protein: 50 g
How to cook:
  1. In medium size bowl
  2. Beat softened cheese until light and fluffy.
  3. Gradually stir in sweetened condensed milk until thoroughly blended.
  4. Stir in lemon juice and vanilla.
  5. Turn into crust.
  6. Refrigerate 2 to 3 hours.
  7. Garnish top of pie with glaze of your choice.
  8. Drain cherries; reserve juice.
  9. In small saucepan
  10. Combine sugar and cornstarch; stir in juice.
  11. Cook over low heat; stir constantly until thickened and clear.
  12. Add a few drops of red food colouring.
  13. Add cherries.
  14. Cool spread over top of chilled pie.
Notes: Cherry O Cheese Pie, Method. 1 package 8-ounce cream cheese. 1 1/2 cups or 15-ounce can Eagle Brand {sweetened condensed milk} 1/3 cup lemon juice. 1 teaspoon vanilla. Put in …

Eagle Brand Cherry Cheese Pie 1979

A 1979 commercial for Eagle Brand Sweetened Condensed Milk featuring a recipe for Cherry Cheese Pie .

Cherry-O-Cream Cheese Pie

Cherry-O-Cream Cheese Pie
Cherry-O-Cream Cheese Pie
Provided by: My Food and Family
Total time: 60 minutes
Yields: 0 servings
Number of ingredients: 6
  • 1 pkg cream cheese
  • 1 can eagle brand milk
  • 1/2 cup lemon juice
  • 1 tsp vanilla
  • 1 graham cracker crust
  • 1 can cherry pie filling
  • Calories: 0 g
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Trans Fat: 0 g
  • Cholesterol: 0 g
  • Sodium: 0 g
  • Carbohydrate: 0 g
  • Fiber: 0 g
  • Sugar: 0 g
  • Protein: 0 g
How to cook:
  1. Let cream cheese soften at room temperature until softened. Beat until fluffy. Gradually add milk while stirring constantly until thoroughly mixed. Add lemon juice and vanilla, mixing well.
  2. Pour into pie shell and refrigerate.
  3. Garnish with cherry pie filling while serving.
Notes: Cherry Cheese Pie Recipe, Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then …

No-Bake Cherry Cheese Pie

No-Bake Cherry Cheese Pie
This classic cherry cheese pie is super simple to make but there's a trick to making sure that it turns out just right.
Provided by: Nancy@CouponClippingCook
Total time: 195 minutes
Prep time: 15 minutes
Yields: 5 servings
Cuisine: American
Number of ingredients: 6
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup plus 3 tablespoons reconstituted lemon juice (from a bottle)
  • 1 teaspoon vanilla extract
  • 1 pre-made graham cracker crumb crust (9 inch)
  • 1 can (21 ounces) cherry pie filling
How to cook:
  1. For the Cherry Pie Filling:
  2. Transfer the cherry pie filling from the can into a serving bowl that has a lid (or a serving bowl with plastic wrap over it)*. Chill in the refrigerator at least 2 hours before serving.* using a serving dish is recommended because it's nice to offer guests the option of either topping their piece of cheese pie with the filling or eating it plain.
  3. For the Pre-Made Pie Crust:
  4. There should be a label that is lightly glued to the plastic lid that is covering the pre-made graham cracker crust. Carefully peel the label off. Wash and dry the plastic lid and set the lid aside (it will be turned upside down and used as a convenient lid to cover the cheese pie).
  5. Open up the foil edges around the pan that the graham cracker crust is in. Set aside (after the pie filling is added in the crust, the lid is put on top and the foil edges are pinched to secure the lid).
  6. For the Pie Filling:
  7. In a large bowl, add cream cheese and beat with a mixer until light and fluffy. Don't add in the condensed milk, lemon juice or vanilla extract yet.
  8. Pour the condensed milk in the bowl and beat until thoroughly blended. Don't add in the lemon juice or vanilla extract yet.
  9. Stir in the lemon juice and the vanilla extract until combined.
  10. Pour the cream cheese mixture into the graham cracker crust.
  11. Turn the plastic lid (that was originally on the pre-made pie crust) over, opposite of the way that it was originally on the crust pan, and set it over the cheese pie (the edges of the plastic lid should set within the opened edges of the foil crust pan).
  12. Close the foil edges over the plastic lid (so that the lid is secure and won't slide off of the pie pan).
  13. Chill in the refrigerator for at least 3 hours before serving.
  14. Once chilled and just before serving, cut each piece of the pie that will be served and set them on the serving plates.
  15. Top each piece of pie with the chilled cherry pie filling.
Notes: Cherry-O Cream Cheese Pie, Far as I can tell, the pie came about sometime in the 60s through an ad to promote two Borden's products - Eagle brand …
Write a comment: