Marvelous Recipes

An “easy as pie” recipe you will use often. Canned pie filling makes it quick and easy to make and you choose the fruit flavor your family likes best!

2 (3 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk*
2 tablespoons lemon juice
2 cups whipped topping (Cool Whip)
1 (9-inch) graham cracker crust
1 (21 oz) can pie filling of your choice

1. In a large mixer bowl, beat softened cream cheese until smooth. Beat in the milk and lemon juice. Fold in the whipped topping.

2. Spoon mixture into the graham cracker crust. Cover and refrigerate for 4 hours or until set. Top with the desired fruit pie filling. Makes 8 to 12 servings.

*Do not use evaporated milk.

Emily

A rich, smooth, creamy and delightful dessert everyone will rave about!

Crust:
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar

Cheesecake:
3 (8 oz) packages cream cheese, softened
1 (14 oz) can Sweetened Condensed Milk*
4 large eggs
1/4 cup all-purpose flour
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 (8 oz) container sour cream

In a small bowl, combine graham cracker crumbs, butter or margarine and sugar; blend well. Press onto bottom of an ungreased 9-inch springform pan. Bake at 350 degrees F for 6 to 8 minutes. Cool on wire rack for 10 minutes.

For cheesecake:
In a large mixer bowl, beat softened cream cheese and sweetened condensed milk until smooth; beat in eggs, flour, lemon juice and lemon peel. Pour into prepared crust. Bake at 350 degrees F for 50 minutes.

Remove from oven and spread with sour cream. Bake for an additional 10 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

*Do Not use evaporated milk.

Emily