cream cheese-lemonade pie

cream cheese-lemonade pie

Ingredients

  • 1/2 (8 ounce) package cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 3/4 cup lemon juice
  • 4 drops red food coloring, or as desired
  • 1 (12 ounce) tub whipped topping (such as Cool Whip®)
  • 2 graham cracker pie crust shells


Directions

  1. Beat cream cheese in a bowl using an electric mixer until smooth. Beat in 1/2 the condensed milk until smooth; beat in remaining condensed milk until smooth. Pour in lemon juice, add food coloring, and mix thoroughly. Beat in whipped topping.
  2. Pour mixture equally into pie shells. Freeze or refrigerate until firm, about 6 hours, before serving.

05/28/2019
cream cheese-lemonade pie, recipe PT15M PT1H 5 455 calories

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