Cherry Cream Cheese Pie

      Zack Diemer's Cherry Cream Cheese Pie


      My brother has the task each holiday season of creating a pie, and this

      is the usual suspect: the traditional cherry-pie-filling-topped favorite done

      large. He makes it up in a Tupperware Large White Round Storage

      Container (Tupperseal) that outdates both of us. The thing is thirteen

      inches in diameter and about three inches tall. You can substitute four eight inch

      pie pans instead.


      1 box graham crackers, pounded to crumbs

      4 8-ounce packages cream cheese, room temperature

      2 14-ounce cans sweetened condensed milk

      1 tablespoon vanilla extract

      1 cup lemon juice

      2 21-ounce cans cherry pie filling


      If you haven't done it already, beat the heck out of the graham crackers until they're

      big moist crumbs of graham cracker dirt. Press into the bottom of the Tupperware

      container. Set aside.


      Beat the tar out of the cream cheese until it's sorta fluffy. Add in everything else but the

      cherries. Make sure the lumps are out. Slide into the fridge and let chill for four hours.


      Top with the cherry pie filling and serve. If you feel really fancy, get a can of cherry

      pie filling and a can of blueberry pie filling and go nuts with it.