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Featured Recipe: Lemon Cheesecake Pies
Your family will love this scrumptous lemony and fluffy dessert – Lemon Cheesecake Pies
Lemon Cheesecake Pies
1 – 12 ounce can evaporated milk
2 – 3 ounce packages lemon gelatin
2 cups boiling water
1 – 8 ounce package cream cheese, cubed
1 tablespoon lemon juice
1 cup sugar
4 – 9 inch graham cracker crusts
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours.
In a large bowl, dissolve gelatin in boiling water.
Cool for 10 minutes.
Add cream cheese and lemon juice; beat until blended.
Beat chilled milk until soft peaks form.
Gradually add sugar.
Beat in gelatin mixture.
Pour into crusts.
Combine topping ingredients; sprinkle over pies.
Refrigerate for 4 hours or until set.
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