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Add a photoServings: 4
Ingredients
- 2 x graham cracker crumb pie crusts
- 1 x (8 ounce.) package cream cheese, softened
- 1 can sweetened condensed lowfat milk (NOT evaporated lowfat milk)
- 1 sm package (4 servings) instant lemon pie filling
- 1/2 c. lowfat milk
- 1 can cherry pie filling
- 1 sm tub whipped topping
Directions
- In large mixing bowl, beat cream cheese till smooth. Add in condensed lowfat milk while continuing to beat, then add in lemon pie filling. Mix till smooth. Add in regular lowfat milk and mix again (at this point, mix should be thick and creamy but not stiff. If stiff, GRADUALLY add in a little more lowfat milk). Pour half of mix into each pie shell; refrigeratefor 1/2 hour. When chilled, spread each pie with half of cherry pie filling, then with 1/2 tub of whipped topping. May be refrigerated or possibly frzn for serving later. If freezing, allow to thaw in refrigerator 4-6 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 4 servings | |
| Calories 830 | |
| Calories from Fat 284 | 34% |
| Total Fat 32.27g | 40% |
| Saturated Fat 19.02g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 403mg | 17% |
| Potassium 805mg | 23% |
| Total Carbs 121.6g | 32% |
| Dietary Fiber 0.9g | 3% |
| Sugars 81.33g | 54% |
| Protein 16.25g | 26% |
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