Nick’s Cheese Cherries Surprise

Small saucepan
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup sugar
2 Tbsp fresh lemon juice
2 tsp vanilla extract
2 cups cream cheese
1 (12-ounce) can evaporated skimmed milk
6 Stemmed glasses (Champagne flutes)
1 (21-ounce) can cherry pie filling

In a small saucepan, combine gelatin and cold water. Let the mixture stand for 1 minute and then cook the mixture over low heat, stirring until the gelatin dissolves. Turn off the gelatin mixture and let it stand. Next, combine sugar, lemon juice, vanilla extract and cream cheese in a medium-sized mixing bowl. Beat the ingredients with a mixer set on “Medium” speed until the mixture is smooth. Lastly, gradually add the milk and reduce your mixer’s speed to “Low” and mix until smooth. Add in the gelatin mixture and beat until well blended. Spoon one heaping tablespoon of pie filling into each of 6 stemmed glasses. Top the pie filling with 1/2 cup of the gelatin/cheese mixture. Cover each glass and chill for at least 3 hours. Spoon another heaping tablespoon of pie filling onto each glass. Enjoy on a hot summer day!!