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Cream Cheese-Lemonade Pie

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"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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6 h 15 m servings 289
Original recipe yields 16 servings (2 pies)


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  1. 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.
  2. Pour mixture equally into pie shells. Freeze or refrigerate until firm, about 6 hours, before serving.

Nutrition Facts

Per Serving: 289 calories; 12 41.1 3.8 16 234 Full nutrition

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