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Fresh Fruit Cheese Pie |
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Serves: 6 Print this Recipe1 8-ounce package cream cheese softened 1 14-ounce can sweetened condensed milk (NOT evaporated milk) 1/3 cup lemon juice 1 teaspoon vanilla extract 1 frozen pie crust baked Fresh fruit* Light corn syrup (optional) In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pastry shell. Chill 3 hours or until set. Arrange fruit on top of pie. Just before serving, brush with corn syrup if desired. *If bananas are used, dip in additional lemon juice and drain before arranging on pie. MINI FRUIT CHEESE TARTS: Prepare filling as above. Spoon into twenty-four (2- or 3-inch) tart-size baked pastry shells (see Pastry for Double-Crust Pie). Chill 2 hours or until set. Top with fruit; brush with corn syrup if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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