Cherry Cheese Pie

1 9" Keebler Ready Crust® Graham Cracker Crumb Crust
1 8oz pkg Philadelphia Brand® cream cheese soft
1 14oz can Eagle® sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
Canned cherry pie filling, chilled

In large bowl, beat cheese until fluffy. Gradually add sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla. Pour into
crust. Chill 3 hour or until set. Top with desired amount of pie filling
before serving refrigerate leftovers.

TOPPING VARIATIONS:
Ambrosia: In small saucepan, combine 1/2 cup flaked coconut, 2 tbsp orange flavored liqueur and 2 tsp. cornstarch; cook and stir until thickened.
Remove from heat, chill thoroughly. Arrange fresh orange sections on top
pie, drizzle with sauce.

Glazed Strawberry: In saucepan, combine 3 tbsp Bama® Apple Jelly and 1 tbsp lemon juice. Cook and stir until jelly melts. Combine 1/2 tsp. cornstarch and 1 tbsp water; add to jelly mixture. Cook and stir until thickened and clear. Cool 10 minutes. Arrange sliced strawberries over top of pie.

Spoon glaze over strawberries.