SERVINGS: 12 servings

INGREDIENTS:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1 package cream cheese, softened
• 1 can sweetened condensed milk
• ½ teaspoon vanilla extract
• 1 ½ tablespoons fresh lemon juice
• 1 can cherry pie filling

INSTRUCTIONS:

1. Mix graham cracker crumbs and melted butter together. Spoon into mason jars and press down into the bottom until slightly firm.
2. In the bowl of a standing mixer, add the cream cheese, condensed milk, vanilla extract and lemon juice. Beat until combined and fluffy.
3. Spoon or pipe the cream cheese mixture evenly into the mason jars.
4. Top with cherry pie filling. Cover each with lids, if using mason jars.
5. Chill in the fridge for at least 3 hours or overnight.

NOTES:

• If you don’t have mini mason jars, you can use disposable cocktail cups, wine glasses, tiny bowls, etc.  Then just cover with a piece of plastic wrap before chilling in refrigerator.
• I definitely recommend chilling overnight.  I personally think it’s way better with that amount of time.
• Also great with other canned pie fillings, like blueberry or strawberry.  Preparing some blueberry and some cherry/strawberry makes a great 4th of July dessert spread.