SUBMITTED BY: Dawn Parkison
1 pkg neufchatel 8oz room temperature
1 pkg cream cheese 8 oz room temperature
1 can condensed milk
1 tub cool whip topping thawed
1 graham cracker crust
2 tsp.s Real Lemon juice ( I squeeze 1/2 a lemon, or some orange or lime when I don’t have this on hand)
Fresh Strawberries (sliced and sprinkled with a little sugar set aside in coverd bowl to chill, this is to top the sliced pie once it’s done)
I just try to cut a little fat by using 1 neufchatel instead of 2 cream cheese, and you can use a lower calorie whip topping also. Set the cheeses out to soften at room temperature and set in a mixing bowl. Stir till creamy or use a mixer and pour over the lemon juice also, this will help break it down and give flavor. Once that is creamy add the condensed milk, stir till smooth looking then FOLD the whip topping in gently, do not stir it up. Pour out into pie crust and chill 2-4 hours. Serve with the sliced strawberies on top. This is probably enough cream cheese mixture for 2 pies, but I make a really high one and then reserve the rest in a covered bowl to eat later because you can layer it with fresh fruit as a parfait with no crust or even layer it with a bit of yogurt and fruit and make very fancy parfaits.
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