1 block (6 oz.) cream cheese
1 can sweetened condensed milk
1/2 cup lemon juice
1 tsp. vanilla
1 graham cracker crust
Beat/whip cream cheese until fluffy. Add milk slowly until blended. Mix in lemon juice and vanilla- will be runny, but it will set. Pour into graham cracker crust and chill in the fridge for 2-3 hours. This should be served cold (not frozen) with fruit pie fillings- cherry, blueberry, etc. This is a lot like a cheese cake, except a much lighter flavor, not as rich as cheese cake.
- Kat Dahl
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