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Monday, September 24, 2012

·        2 8-ounce packages cream cheese, softened
·        1/4 cup sugar
·        1 teaspoon pure vanilla extract
·        1 teaspoon lemon juice
·        1 cup heavy whipping cream (can substitute 1 8oz tub Cool Whip or about 3/4 of a 12oz tub)

1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla.
2. In a clean chilled bowl, beat the whipping cream until soft peaks form.
3. Slowly beat the whipped cream into the cream cheese mixture.
4. Spoon filling onto cookie crust. Chill for 4-6 hours before serving.


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