Cheese Cake (no bake)

By: Janius Edwards & Lynda Ruben

1 (8- ounce package of Philadelphia cream cheese
1 (14-ounce can Eagle Brand Sweetened condensed milk
1 container of cool whip
1 box of lemon jell-o (powered)
2 gram-cracker ready-crust pie crust
1 canned strawberry pie filling chilled (Lucky Leaf) or fruit of your choice
½ cup pecans (optional)

In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon jell-o in powdered form. Add cool whip. Blend well. Pour into 2 gram-cracker pie crust. Chill for 4 hours or more until mixture sets in refrigerator. Remove from refrigerator and top with desired amount of pie filling and pecans before serving. Refrigerate leftovers.

O my God, I trust in thee: let me not be ashamed, let not mine enemies triumph over me.
Psalm 25:2


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