Light Lemon Cream Cheese Pie
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
1 pie
ingredients
- 1 (9 inch) low-fat graham cracker crusts
- 1 (14 ounce) can fat-free sweetened condensed milk
- 1 (8 ounce) package fat free cream cheese
- 1⁄2 cup nellie & joe's key west lemon juice (I'm sure regular lemon or even lime juice will do fine)
- 8 ounces fat-free cool whip, thawed
directions
- Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well.
- Pour into graham cracker crust and chill for several hours or overnight.
- Filling should be firm.
- Garnish if desired with additional Cool Whip.
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