"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sally Ann's No-Bake Cheesecake Recipe

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This recipe for Sally Ann's No-Bake Cheesecake, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamara Blackburn
Added: Wednesday, March 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 (8 oz) Cream Cheese, softened
1 can sweetened condensed milk
3 tbsp Lemon Juice
1 (8oz) carton frozen cool whip, thawed

Optional Filling:
Pre-Made Cheesecake Filling
1 cup Milk
1 (8oz) carton frozen cool whip, thawed

Pie:
1 unbaked 9 inch pie shell
1 cup pecan-halves

Directions:
Directions:
Pie Crust:
Prick sides and bottom with fork. Press pecan-halves in sides and bottom of pie shell. Bake until crust is light brown at 350F for 8-10minutes, depending on oven. Set aside and allow to cool at room temperature before filling.

Filling:
In a mixing bowl, beat cream cheese, milk, and lemon juice until smooth. Fold in cool whip at low speed. Pour into pie shell.

Optional:
Add fresh strawberries to top of pie.

Cover and refrigerate for at least 3 hours or overnight until set.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If using pre-made cheesecake filling, follow filling instructions. However, add cool whip first and add milk as necessary to help soften the mix.

 

 

 

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