Ingredients

• 1/4-1/3 cup butter
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can sweetened condensed milk
• 8 ounces sour cream
• 1/4 cup lemon juice
• 1 (21 ounce) can cherry pie filling (or blueberry pie filling)

Instructions

1. Preheat oven to 350 degrees F (oven rack set to lowest bottom position).

2. Grease an 8 x 8-inch square baking dish.

3. In the baking dish melt the butter inside the oven.

4. Remove from oven; sprinkle the cracker crumbs in the melted butter, stir well; press on the bottom of the baking dish to form a crust.

5. Bake the graham crust in a 350 degree oven for 7 minutes; remove and set aside.

6. In a medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice.

7. Spread evenly over the crumb/crust.

8. Spoon the pie filling evenly over the cream layer (don't worry if it sinks a bit, it will all bake together).

9. Bake on lowest oven rack for 25-30 minutes, or until set (don't over bake).

10. Serve warm or chill overnight (this will firm up and develop in flavor if left in the refrigerator overnight).

11. ** This dessert is very good so you might want to consider doubling it -- this can be easily doubled and baked in a 13 x 9-inch baking pan, double the canned pie filling too and bake it for just a couple minutes longer.