Monday, February 8, 2016

Cream Cheese Pie

8oz cream cheese, softened
1 14oz can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
1 9 inch graham cracker crust
1 20oz can raspberry pie filling
Mix together the cream cheese, condensed milk, lemon juice, and vanilla in a blender or stand mixer with the wire attachment.  Pour into pie shell.  Refrigerate for at least 3 hours, preferably longer (over night is perfect).  Top with pie filling before serving.
*My friend told me that she has made this with all fat free ingredients with great results!  She said it is only 2pts on Weight Watchers per slice.

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