Cream Cheese Pie
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- prepared graham cracker crust
- 8 oz
- cream cheese, room temperature
- 1/3 c
- fresh squeezed lemon juice
- 1 can(s)
- eagle brand condensed milk
- 1 tsp
- 8 oz
- container cool whip
1Thaw the cool whip in fridge. In a mixing bowl, place cream cheese and whip until fluffy, add your lemon juice and mix in in.
2To the Cream cheese mixture, pour in and mix the condensed milk about 30 seconds. There will be a few lumps, do not be overly concerned. Add the vanilla and mix.
3Pour the pie mixture into the crust. Spread the cool whip over the top. Place the plastic cover back over the crust and chill pie until ready to serve, at least four house. Can be frozen overnight and set in the fridge for 4 until ready to serve.