We’re getting ready for the Fourth of July and boy, is it HOT outside! A lot of neighbors I’ve spoken to don’t want to bake, use their stove tops, or even grill! I’m with them – up to a point.
We’re keeping our menu simple and as cool as possible.
The dessert on the menu is one I’ve been making for years – No-bake Key Lime Cream Cheese Pie – my son-in-law’s favorite!
Even though this recipe is not Armenian in any way, shape or form, I thought I’d pass it along because it’s so darn good!
Wishing you all a Happy Fourth of July!!
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| No Bake Key Lime Cream Cheese Pie (Image from Kraftcanada.com) |
No Bake Key Lime Cream Cheese Pie
Ingredients:
1-9“ commercially-prepared graham cracker crust
8 oz. Cream cheese, softened (low-fat may be used)
1-14 oz. can sweetened condensed milk (fat-free may be substituted)
¼ cup to 1/3 cup Key Lime juice (depending on the degree of tartness you desire)
1 tsp. pure vanilla extract
Directions:
1 Leave the cream cheese at room temperature for about 30 minutes before starting.
2 Using an electric mixer, beat the softened cream cheese until smooth.
3 Add the condensed milk and vanilla, beating until blended.
4 Add the desired amount of Key Lime juice and beat thoroughly.
5 Pour mixture into prepared crust. Cover and chill in the refrigerator until ready to
serve.
serve.
6 To serve, top with whipped cream, if desired.