- 28 oz packages fat free cream cheese
- 4 packages sugar substitute
- 18 oz package when third less fat cream cheese
- 1 container fat free frozen whipped topping thawed
- 1/3 cup lemon juice
- 1 12 ounce can fat free evaporated milk
- 2 graham cracker crusts
- 1 20 ounce can light cherry pie filling
Beat cheeses and mix at medium speed in an electric mixer until blended. Do not overbeat. Add lemon juice, milk, and sugar substitutes. Beat one minute or just until smooth. Fold in whipped topping. Spoon cream cheese mixture into crusts. Cover and chill until firm. To serve top evenly with cherry pie filling.
