My friend came over the other day and made this pink cream cheese-lemonade pie for us. It was soooooo good. Little different from the others I have seen.

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Recipe Summary

prep:
15 mins
additional:
6 hrs
total:
6 hrs 15 mins
Servings:
16
Yield:
2 pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream cheese in a bowl using an electric mixer until smooth. Beat in 1/2 the condensed milk until smooth; beat in remaining condensed milk until smooth. Pour in lemon juice, add food coloring, and mix thoroughly. Beat in whipped topping.

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  • Pour mixture equally into pie shells. Freeze or refrigerate until firm, about 6 hours, before serving.

Nutrition Facts

289 calories; protein 3.8g; carbohydrates 41.1g; fat 12g; cholesterol 16mg; sodium 234.4mg. Full Nutrition
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