Cream Cheese Lemon Pie #

(by Shirley McNevich)

1 - 3oz. box Jell-O instant lemon pie filling
2 cups cold milk
1 - 8oz. Philadelphia cream cheese
1 ready-made graham cracker crust

In a mixer add cream cheese--beat. Add milk and lemon pie filling--beat until
mixed, then beat until it gets thick (about 2 minutes). Pour batter into graham
cracker crust. Refrigerate overnight.

 

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About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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frosting, candy, side dish, pudding, fudge, bread, entree, cooking, recipes, cake, pie, icing, cookies, beverage, dessert, soup, food