Cream Cheese-Lemonade Pie recipe

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Ingredients

½ (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
¾ cup lemon juice
4 drops red food coloring, or as desired
1 (12 ounce) tub whipped topping (such as Cool Whip®)
2 graham cracker pie crust shells

Nutrition Info

289 calories
carbohydrate: 41.1 g
cholesterol: 16 mg
fat: 12 g
fiber: 0.5 g
protein: 3.8 g
saturatedFat: 4.4 g
servingSize: -
sodium: 234.4 mg
sugar: 27.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat cream cheese in a bowl using an electric mixer until smooth. Beat in 1/2 the condensed milk until smooth, beat in remaining condensed milk until smooth. Pour in lemon juice, add food coloring, and mix thoroughly. Beat in whipped topping.

  2. Pour mixture equally into pie shells. Freeze or refrigerate until firm, about 6 hours, before serving.

Recipe Yield

2 pies

Recipe Note

My friend came over the other day and made this pink cream cheese-lemonade pie for us. It was soooooo good. Little different from the others I have seen.

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