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Cherry Cheesecake Ice Cream

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2 (8 oz.) pkgs. cream cheese, softened 1/3 cup. lemon juice 1 tsp. vanilla extract 2 (14 oz.) cans sweetened cond. milk 4 cups Half-n-Half 2 cups. whipping cream 6 eggs, beaten 2 cans cherry pie filling 1-1/2 cups. granola type cereal

Cream together cream cheese, lemon juice, and vanilla in large bowl. Gradually beat in sweetened condensed milk; set aside. Combine Half-n-Half, whipping cream, and eggs in saucepan. Cook over medium heat until bubbles form around edges, stirring constantly for 3 minutes. Remove from heat; cool slightly. Slowly beat cooked mixture into cream cheese mixture; freeze. Then layer cherry filling, granola and ice cream in a plastic container; freeze to set.

Contributed by: Edit

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