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Tuesday, January 25, 2011

Angel Cloud Pie

This recipe was created by Sandra Lawson, a co-worker of mine, and mother of Gill Lawson, another co-worker of mine.  Her family loved for her to serve this dessert and asked for it by calling it a White Pie.  She brought it to an employee lunch and we told her that it was too good for such a simple name as White Pie.  We renamed it Angel Cloud Pie.  Sandra was delighted that we loved her pie and had given it a name that fit the delicious flavor and consistency.  This recipe makes two pies, one to keep and one to share or not!.

                                                                Angel Cloud Pie

8 oz. Philadelphia Cream Cheese, softened to room temperature
2 cans of Eagle Brand Milk
16 oz. Cool Whip, thawed
l/2 cup of ReaLemon Juice
2 graham cracker pie crusts

Mix together cream cheese and condensed milk until well combined.  Fold in Cool Whip.  Stir in lemon juice.  Make sure that all ingredients are well combined.    Pour into pie crusts.  Chill at least 4 hrs. or overnight in the refrigerator.  Store pies in the refrigerator.

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