1 jar Dickinson's Lemon Curd
1 8-oz package light or fat-free cream cheese, softened
2 cups light or fat-free whipped topping, thawed
1 9-inch graham cracker pie crust
fresh raspberries or lemon slices, (optional)
Beat cream cheese until smooth. Add curd. Fold in whipped topping. Pour into prepared pie crust and refrigerate 2-3 hours. Garnish with optional fresh raspberries and lemon slices. Makes 6-8 servings
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3 comments:
Fantatsic no bake recepie.And if it is cheesecake always welcome here;)
What an awesome looking Lemony Cheesecake, and "no bake" makes it even better. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Gotta love a simple but delicious lemon recipe! It sounds wonderful.
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