2 (9 inch) prepared lemon pie crusts
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup white sugar
1 (8 ounce) jar maraschino cherries, drained
1/2 cup white sugar
1 cup heavy cream
1/2 cup lemon juice
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan, combine cream cheese and whipped topping. Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Stir in 1/2 cup of sugar, 1/2 cup of the lemon juice, and 1/2 teaspoon of the vanilla. Serve over hot lemon pie.
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