Rhubarb Berry Cheesecake Pie Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
6 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
Dash salt
1 graham cracker crust (9 inches)
Instructions
In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon peel, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours.
Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain.
Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.
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