For cherry cream cheese pie, beat 8 ounces softened cream cheese until fluffy, then beat in one 14-ounce can sweetened condensed milk. Stir in 1/3 cup lemon juice and 1 teaspoon vanilla. Pour the mixture into a prepared graham cracker crust, chill until set and top with cherry pie filling.
Instead of cherry pie filling, top the cream cheese base with other flavor combinations. For a blueberry topping, mix 1/4 cup sugar and 1 tablespoon of cornstarch, then add 1/2 cup water, 2 tablespoons lemon juice and 2 cups fresh or frozen blueberries. Heat the mixture to a boil, then simmer for three minutes until the mixture is thick. Cool for 10 minutes while stirring, then cool for 15 more minutes. Substitute the blueberry topping for the cherry pie filling.
To make an ambrosia-flavored topping, mix 1/2 cup peach or apricot preserves, 1/4 cup coconut flakes, 2 tablespoons orange juice and 2 teaspoons cornstarch in a small pan. Cook until thickened, stirring occasionally, then remove from heat and cool. Place fresh orange slices on top of the cream cheese filling, then top with the coconut mixture.
For an easier topping idea, place drained strawberries, banana slices dipped in lemon juice and blueberries on top of the refrigerated cream cheese pie.