I love taking an old recipe that has been in my family cookbook for years and doing something a little different with it. It may be with the ingredients or in this case with the presentation. You can easily make this same recipe in a pie plate, but I wanted to be different. (The only thing I would change in a pie plate is to make an actual graham cracker crust so that it stays together and not just crumbs).
I doubled this original recipe and got 10 servings. Doubling the recipe used the whole can of pie filling. Making the individual servings took no more time (in fact less because of not making a crust) and looked so fun!
Another variation that would be great for the 4th of July, is to make two layers of everything and add blueberry filling in for one the layers. You could also just do layers with fresh berries if you don’t want to use the prepared pie filling. An added bonus is that you can easily transport it anywhere, even a picnic! Just screw the jar lid right on and you have a delicious, fun dessert!
- 1 sleeve of graham crackers (not cinnamon ones)
- 1 8-ounce package cream cheese, softened
- 1 can sweetened condensed milk (Eaglebrand)
- 1/2 cup lemon juice
- 1 teaspoon vanilla
- Cherry pie filling
With food processor or mallet, make graham crackers into crumbs.
Put a spoonful of crumbs into the bottom of an 8 ounce jelly jar.
With mixer, beat cream cheese until light and fluffy.
Add sweetened condensed milk, mixing well.
Stir in lemon juice and vanilla.
Spoon cream cheese mixture over the graham cracker crumbs.
Add heaping spoon of cherry pie filling on top.
Garnish with a sprinkle of extra graham cracker crumbs.
Cover and chill at least a couple of hours or overnight.
Refrigerate any leftovers.