Now that the weather is starting to warm up the last thing I want to do is heat up my kitchen. This is a delicious dessert you can whip up without even having to turn the oven on. Your family will love it!
1 graham cracker crust (recipe below)
2 (8 oz.) cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
1 teaspoon vanilla
1/4 cup lemon juice
Beat the cream cheese until smooth. Beat in the condensed milk, vanilla, and lemon juice. Pour the filling into the crust. Cover with plastic wrap and refrigerate 2-3 hours until firm. Serve as is or with your favorite topping.
Beat 2 room temperature blocks of cream cheese until smooth.
Beat in one can of sweetened condensed milk,
one teaspoon on vanilla
and 1/4 lemon juice.
Yeah yeah, I beat everything together at the same time cause I'm lazy like that.
Cover with plastic wrap and refrigerate 2-3 hours until firm.
Serve as is or with your favorite topping(s).
In the above photo, I macerated some fresh raspberries. Other times I've served it with chocolate fudge and crushed Oreos, or I've even opened up a can of pie filling (blueberry is good).
Graham Cracker Crust
2 packages of graham crackers (about 20 sheets)
11 tablespoons of butter, melted
2 tablespoons of sugar
Crush crackers with a rolling pin or in a food processor until fine. In a medium bowl, add cracker crumbs, melted butter, and sugar. Stir until well combined. Press into a pie pan spreading it 1-1/2 to 2 inches up the side. Chill crust in the freezer for at least 10 minutes.