Average Rating: 4.111111TOTAL TIME: Prep: 35 min. + chilling
YIELD: 8 servings.Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 6 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- Dash salt
- 1 graham cracker crust (9 inches)
TOPPING: - 2 cups sliced fresh or frozen rhubarb
- 1/2 cup sugar
- 1/4 cup water
- 1 pint fresh strawberries, hulled and halved lengthwise
- 2 teaspoons lemon juice
Instructions
- 1. In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours.
- 2. Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain.
- 3. Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.
Nutrition Facts
1 piece: 435 calories, 20g fat (10g saturated fat), 48mg cholesterol, 289mg sodium, 59g carbohydrate (53g sugars, 2g fiber), 8g protein.