Lemon Cheese Pie
Lemon Cheese Pie is an moderately easy dinner. Made with 16 graham crackers, 2 tbsp. and 2 tsp. reduced calorie oleo, 12 c. evaporated skim milk, 1 (eight 1/2 c. serving size) envelope low calorie lemon gelatin and 1 c. boiling water, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Combine crumbs and oleo.
Spray 9-inch pie plate with Pam and press crumb mixture over back and sides of plate.
Bake at 350Β° for 10 minutes or until crisp.
Cool.
Pour milk in medium size bowl, cover and freeze until partially frozen (15 to 20 minutes). Meanwhile in a small mixing bowl dissolve gelatin in boiling water. Set aside.
With electric mixer beat milk until thick and foamy. Gradually beat in dissolved gelatin.
Add 1/2 cup Ricotta cheese to gelatin mix and beat.
Add remaining cheese, beating until smooth. Pour mix into cooled crust.
Cover and refrigerate until set (3 hours).
π· Perfect Pairings
Complete your meal with these
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