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Lime Cheesecake Pie
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1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lime juice
1-1/2 teaspoons vanilla extract
1 graham cracker crust (9 inches)
1 carton (8 ounces) frozen whipped topping, thawed
Lime slices and fresh mint, optional
In a large mixing bowl, beat cream cheese until smooth. Add the milk,
lime juice and vanilla; beat until smooth. Pour into the crust.
Refrigerate for 2 hours. Spread with whipped topping; refrigerate 1
hour longer. Garnish with lime and mint if desired.
Yield: 8 servings.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |