Easy No Bake Cherry Cheesecake

My mom used to make this pie for the family and now I make it. It is wonderfull and everyone thinks it's a lot of work, but it is very fast and easy.

ok, heres the deal;

if you follow this recipe as it is written, you will end up adding your softened cream cheese directly into a bowl of citric acid (in the form of lemon juice). This will curdle your cream cheese and you will have lumpy pie filling that is grossly textured.
how do i know? i tried this recipe.
why is the recipe written this way? i dont know.

my friend had lost this receipe...I had written it to her 30+ years ago. When her house burned down in the big San Diego area fires, she lost everything. This is one of the things that she realized that she'd miss. so glad that I found it & could send it over to her. Thank you. Gail

you can mix the condensed milk and the cream cheese whip until smooth and then add the lemon juice and it will keep it's smooth texture...

The above recipe did not include 1 tsp vanilla extract which I have always used. As for the lemon juice, add it slowly to keep from becoming lumpy.

1 pre-made graham cracker pie crust
1 pkg. 8 oz. Philadelphia Cream Cheese
1 can Eagle Brand Sweetened Condensed milk
1 teaspoon vanilla extract
1/3 cup lemon juice
1 can Comstock Cherry Pie Topping, (refrigerate at least one day before opening)


INSTRUCTIONS
Mix together cream cheese, vanilla and condensed milk with a whisk or electric mixer until smooth but don't over-mix. Now slowly mix in the lemon juice. Pour mixture into pie crust, chill for two hours or more, then top with cherries before serving.