Easy Lemon Cream Cheese Pie Monday, March 3, 2008


8 oz cream cheese at room temperature (reduced fat works fine. Avoid fat free)
1 1/4 cups cold milk
1 sugar free instant lemon pudding
1 tsp lemon extract
1 TBSP lemon zest (optional)
1 prepared 9 inch graham cracker crust


In bowl of mixer, beat cream cheese and 1/4 cup milk until completely mixed. Add remaining milk and pudding mix and continue to beat until completely mixed and fluffy. Fold in whipped topping, lemon zest (if using), and lemon extract. Turn into crust and cover lightly. Chill for at least one hour before serving. It will hold over night if you cover carefully.

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