Quick Lemon-Cheese Dessert
Source of Recipe
Aunt Saunny
1 (8-ounce) package cream cheese -- softened
1 1/2 cups milk
1 package lemon instant pudding and pie filling -- (4-serving size)
1 tablespoon grated lemon peel -- (1 to 2 tablespoons)
1 package ready-to-use graham cracker pie crust -- (6 ounces)
Beat cream cheese and 1/2 cup of the milk in small bowl with electric mixer on medium speed until blended. Add remaining milk, the pudding and pie filling (dry) and lemon peel. Beat on low speed 1 to 2 minutes or just until blended (do not underbeat).
Pour cream cheese mixture into pie crust. Cover and refrigerate at least 1 hour but no longer than 24 hours. Cover and refrigerate any remaining dessert. Yield: 6 servings.
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