July 29, 2009

  • Strawberry Lemon Cream Cheese Pie

    1 large graham cracker pie crust
    2 (16 oz.) pkg. cream cheese
    1 (14 oz.) can Eagle Brand milk
    1/2 c. lemon juice
    1 tsp. vanilla
    Fresh strawberries
    1 (21 oz.) strawberry pie filling

    Let cream cheese stand at room temperature until softened. In medium bowl beat cream cheese until light and fluffy. Slowly add milk beating until smooth. Stir in lemon juice and vanilla until mixed well. Pour into crust. Chill 3 hours until firm and then top with quartered strawberries and strawberry pie filling.  Alternative:  fresh peaches slices and peach pie filling.
     
    This post is linked to Works For Me Wednesday at We Are THAT Family.