Yield: 6 servings
|1 pack||3 oz cream cheese, softened|
|1 can||14 oz can sweetened condensed milk|
|2½ cup||Fresh or thawed unsweetened|
|\N \N||Frozen -- strawberries|
|3 tablespoons||Lemon juice|
|1 cup||Heavy cream -- whipped|
|1 \N||9-inch graham cracker crust cooled|
|\N \N||Fresh strawberries|
|\N \N||(optional; for garnish)|
In a large bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk. Puree or mash berries. Stir strawberries and lemon juice into cream cheese mixture. Fold in whipped cream. Pour into crust. Mixture should mound slightly. Freeze 4 hours, or until firm.
Before serving, garnish with fresh strawberries, if desired. Keep leftover pie in freezer. Serves 6-8.
Typed for you by Marjorie Scofield 4/16/95 Recipe By : Home Cooking Magazine, April 95 From: Marjorie Scofield Date: 05-11-95 (160) Fido: Recipes