Tuesday, March 29, 2011



2 package (8 ounces) fat free 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 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.

*I love cheesecake frozen and one of my brothers and my favorite pies is "Edwards Key Lime Pie". Which is a lime cheese cake with graham cracker crust. I put mine directly into the freezer for overnight. The next day the creamy cheesecake filling has frozen into a dense icecreamy cheesecake consistency. Instead of buying an already prepared graham cracker crust I found a cheesecake box mix on sale that had a graham cracker crust mix in it. It was cheaper to just buy that and not use the cheesecake mix with the box. (save it for later for other desserts of course)

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