Layered Cherry Cheese Pie in a Glass
No need to cut this easy-to-make and beautiful pie because it's served in a glass with layer upon layer of creamy cheese pie goodness.
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 (8 ounces) cream cheese softened
- 1 can (14 ounces) sweetened condensed milk
- ½ cup reconstituted lemon juice (bottled lemon juice)
- 1 teaspoon vanilla extract
- 1 can (21 ounces) cherry pie filling
For the Crust:
Preheat the oven to 350 degrees F.
Add the graham crackers and butter to a food processor. Grind until the graham crackers are crumbly.
Add the graham cracker crumbs to a cookie sheet, and press them into a thin flat layer.
Bake until they turn a golden brown color (about 10-12 minutes; 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 Filling:
For the Cheese Pie in a Glass:
Once the browned graham cracker crumbs have cooled, break them up 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...the graham cracker crumbs, cream cheese mixture and cherry pie filling.
Serve right away or chill in the refrigerator before serving.
Recipe adapted from Eagle Brand Cherry Cream Cheese Pie.