Cherry ‘Cheese’ Cake

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2 8-oz. containers Tofutti plain nondairy cream cheese
1 cup sugar
Juice of 1 lemon
Dash vanilla
Graham cracker crust
1 can cherry pie filling

• Preheat the oven to 350°F.
• Blend together the nondairy cream cheese, sugar, lemon juice, and vanilla and pour into the graham cracker crust.
• Bake for 60 minutes, until the top is golden brown.
Chill overnight in the refrigerator.
• Cover the top of the “cheese” cake with the cherry pie filling and allow it to chill for at least an hour.

Makes 1 pie

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