Kitchen

[topazzz]

This recipe came from Nellie's lemon juice container (but I actually used Minute Maid frozen lemon juice - the triangle shaped one).

9" graham cracker crust

14 oz can of sweetened cond. milk

8 oz cream cheese (I use the 1/3 less fat version)

1/2 cup Lemon Juice

8 oz non-dairy whipped topping

Soften cream cheese and whip the condensed milk until smooth. Fold in whipped topping and lemon juice; blend well, then pour into crust.

Refrigerate for several hrs or overnight; filling should be firm (little less firm with less fat cream cheese used). May be garnished w/additional whipped topping. (I don't put any extra on top as it gets to be too much for me).

Good stuff - great during the spring and summer!!