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My review
Cream Cheese-Lemonade Pie
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13
VICKIGENTRY
"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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Ingredients
6 h 15 m servings 289Original recipe yields 16 servings (2 pies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Pour mixture equally into pie shells. Freeze or refrigerate until firm, about 6 hours, before serving.