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Lemon Cheese Pie
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1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 package (3.4 ounces) instant lemon pudding mix
1/2 teaspoon grated lemon peel
1 graham cracker crust (9 inches)
In a mixing bowl, beat cream cheese until smooth. Gradually add 1/2
cup milk. Sprinkle pudding mix over all. Gradually add remaining milk
and lemon peel; beat until thickened, about 5 minutes. Pour into the
crust. Freeze until ready to serve.
Yield: 6-8 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |