CRUMB CRUST--
2 c Fine vanilla wafer or
Graham cracker crumbs
6 tb Butter, melted
1/4 c Sugar
FILLING----
12 oz Cream cheese, softened
2/3 c Sugar
3 Eggs
1 cn Cheddar cheese soup
2 tb Lemon juice
1 ts Grated lemon rind
1 ts Vanilla extract
1/4 ts Almond extract
TOPPING----
1 c Sour cream
1/4 c Sugar
1 ts Grated lemon rind
1 ts Vanilla extract
Crust: Combine crumbs, butter and sugar. Press firmly into 9 inch pie
plate, chill.
Filling: With electric beater, beat cream cheese until smooth. Add
sugar and eggs alternately. Blen in 1 cup soup, lemon juice, rind and
flavourings. Pour into chilled pie crust. Bake at 350 degrees for 50
minutes.
Topping: Blend sour cream, remaining soup, sugar, lemon rind and
vanilla. Spread on pie, bake 5 minutes more. Cool; chill. Top with
prepared fruit pie filling.
