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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Quick & easy to make. One of my fav's. It's tried & true from my friend's grandma! It's flavor has the perfect balance of lemon to cream cheese. Neither over-powers the other. You can adjust the degree of tartness depending on how much lemon juice you use. Read more . Gotta make this one! (I looked for a pic online that would closely resemble this recipe. This one, minus decorations, looks just like it.) Ingredients:
(this recipe makes 2 pies) |
1 (8 oz.) package cream cheese |
2 (14 oz.) cans sweetened condensed milk |
1 cup lemon juice (* 3/4 cup for just a slight lemon taste) |
1 12 oz. cool whip (regular or extra creamy; i've tried it both ways) |
2 frozen pie crusts baked according to directions on package. |
or |
2 graham cracker pie crusts |
or |
2 nilla wafer pie crusts. |
Directions:
1. Soften cream cheese to room temp. Once softened, put into bowl and cream with electric mixer until smooth. (You can use a hand mixer, or stand mixer. Doesn't matter which).Once cream cheese is completely smooth, mix in sweetened condensed milk and lemon juice until well incorporated with the cream cheese. Last, FOLD Cool Whip into the mixture and spoon into pie crusts. Refrigerate for at least 2 hours. (OR: Freeze and serve as a frozen dessert.)
2. * Remember, you can adjust tartness of pie by using more or less lemon juice. I've made it both ways. If you prefer a more cream-like, cheesecake taste, only use 3/4 cup. If you prefer a tart, tangy more intense lemon flavor, use 1 cup.
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