Cherry Breeze cheesecake pie recipe (1974)

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Cherry Breeze cream cheese pie (1974)

Cherry Breeze

No-cook filling. No-bake crust.

Just blend and chill this luscious cream cheese pie.

Cherry Breeze cream cheese pie (1974)

Cherry Breeze cheesecake pie recipe


1 cup Kellogg’s Corn Flake Crumbs
1/3 cup regular margarine or butter, melted
1 package (8 oz) cream cheese, softened
1 can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1/2 cup ReaLemon Reconstituted Lemon Juice (measure accurately)
1 teaspoon vanilla flavoring
1 can (1 lb 5 oz) chilled cherry pie filling


Mix corn flake crumbs and margarine or butter thoroughly in 9-inch pie pan. Press firmly and evenly over bottom and sides of pan to form crust. Chill.

Beat the cream cheese until light and fluffy. Add sweetened condensed milk and blend thoroughly.

Stir in lemon juice and vanilla. Turn into crust. Refrigerate 3-4 hours, or till firm. (Do not freeze.)

Top with chilled cherry pie filling before serving.

Serves 8

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