Calling this pie a cheesecake is a bit of a stretch, but it is extremely creamy and cheesy with the slightest hint of citrus. Consider this recipe to be a starting place in an on-going experiment to make an amazing dessert.
1 can of sweetened condensed milk (14 oz.)
1 8 ounce container of frozen whipped topping (Cool Whip)
1/3 cup of lemon or lime juice (or a combination of the two)
1 8 ounce package of cream cheese (very softened)
1 graham cracker crust
– Using a mixer on low speed, blend together the condensed milk, cream cheese, and whipped topping.
– Lastly, quickly add the lemon/lime juice and mix for approximately 2 minutes so that all of the ingredients are combined.
– Immediately pour all of the ingredients into the pie crust and refrigerate for 2 hours.
– Serve chilled with additional whipped topping and fruit topping.
Linda’s Notes:
– One of the most important steps with this dessert is to ensure that the cream cheese is room temperature and creamy
– The mixture will appear soupy prior to adding the citrus juice, but the chemical reaction will immediately make it thicken up
– This pie is great in any kind of cookie crumb crush with the addition of additional cookies, or fresh fruit in the pie mixture
– If adding mechanized whip cream to the pie scares you, then you may also add whipped cream as long as you add a slight bit more citrus juice to thicken the cream
Delusions of Chefery 