Wednesday, November 19, 2008

Lemon Ice Box Pie

1 - 9 inch prepared graham cracker crust
2 - 8 ounce packages of cream cheese, softened
1 - 14 ounce can of sweetened condensed milk
2 lemons juiced
1 teaspoon lemon zest

In medium mixing bowl beat cream cheese until fluffy.  Add milk, lemon juice and zest.  Mix until smooth, pour mixture into crust.  Refrigerate for at least 2 hours.

I also put this in a regular pie crust like you would for cream pies, and garnish with whip topping.

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