Creamy cheese cake recipe made perfect every time! Add sliced strawberries, canned cherries or your favorite fruit on top for an even more special treat! YUMMY!
Place 3 - 8 oz blocks of philadelphia cream cheese in bowl to soften at room temperature. Using electric mixer, beat on high until smooth the cream cheese with can of Eagle brand sweetened condensed milk, vanilla and fresh lemon juice*. Divide equally and pour into 2 prepared graham cracker pie shells. Refrigerate minimun 2 hours before serving. Optional: Spoon a can of Comstock Cherries or Blueberries or slice fresh Strawberries on top before chilling. * Hint: May use bottled lemon juice but freshly squeezed lemon juice makes it taste so much better! YUMMY!
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 16|
|Calories from Fat: 760 (76%)|
|Amt Per Serving||% DV|
|Total Fat 84.5g||113 %|
|Saturated Fat 46.4g||232 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 260.8mg||80 %|
|Sodium 842.6mg||29 %|
|Potassium 504.5mg||13 %|
|Total Carbohydrate 48.3g||14 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 47.7g|
|Protein 17.1g||24 %|
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Calories per serving: 1005
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