Star Spangled Pie

Kim Biegacki Recipe

By Kim Biegacki pistachyoo

Wow, I found a wonderful light version of a cheesecake in this recipe. Plus with the addition of cookies in the mix just adds to the texture and flavor too. I made this for Memorial Day and it disappeared too quickly. LOL...kids and adults just loved it.
(We even used Neufchatel cheese in place of cream cheese. It has 1/3 less fat and still it was delicious.)

It is a super easy recipe and if you love your cheesecake this is sure to please.

Found this recipe on snackpicks.com. --- Photos are my own.


Recipe Rating:
 4 Ratings
Serves:
6 - 8 slices
Prep Time:
Cooking Method:
Refrigerate/Freeze

Ingredients

PIE
1 1/4 c
keebler chips deluxe® rainbow bite size cookies
1 pkg
8 oz. cream cheese, softened or neufchatel cheese
1/3 c
sugar
1 tsp
lemon juice
1
8 oz. frozen non-dairy whipped topping, thawed
1
graham pie crust
GARNISH
red, white and blue sprinkles
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Directions Step-By-Step

1
Coarsely chop the cookies to equal 1 1/4 cup.
2
In a small mixing bowl use a mixer and blend the softened cream cheese till fluffy. Add your sugar and lemon juice till well blended. Then lightly fold in your thawed whipped topping and cookies with a spatula.
3
Now fill your pie crust with the creamy mixture and garnish with sprinkles. Refrigerate or freeze for a couple of hours.
4
Slice and serve.

About this Recipe

Course/Dish: Pies, Cookies
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids

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