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Martha Washington Pie




Source of Recipe


from Betty at homefireshearth
Martha Washington Pie

1/4 cup clear corn syrup
1 Tablespoon sugar
1 Tablespoon butter or margarine
3 cups chocolate crisp rice cereal
1, 8 ounce package cream cheese, softened
1 1/3 cups sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1, 32 ounce can cherry pie filling

Combine corn syrup, sugar and butter in 2 quart saucepan.
Cook over low heat, stirring occasionally until mixture begins to bubble.
Remove from heat.
Add cereal and stir until well coated.

Press mixture evenly and firmly around sides and in bottom of buttered
9 inch pie pan to form crust. Chill.

Place cream cheese in mixing bowl; beat until fluffy.
Gradually add milk and mix thoroughly.
Stir in lemon juice and vanilla.
Pour into chilled pie crust.
Refrigerate 1 hour.
Spread pie filling evenly over cream cheese filling.
Return to refrigerator about 1 hour or until thoroughly chilled.

Cut into wedges to serve.