Ingredients :

1 can of sweetened condensed milk

1 8 ounce (250g) tub of cool whip (whipping cream)

1/3 cup of lemon or lime juice

1 8 ounce (250g) package of cream cheese.

how to make :

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature.

The cream cheese will become soft and smooth.

The importance of this is to create a smooth texture.

Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula.

In a mixing bowl, mix all before mentioned ingredients.

Please note: the lemon/lime juice must come last.

The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated.

Immediately pour mixture into a waiting graham crust or for those of us that can’t have the gluten, I opt for muffin cups.

Refrigerate for an hour to and hour and a half and viola

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