Recipe by Nana Lee
From Linda Larsen, Your Guide to Busy Cooks @ about.com. NOTHING is faster than this! And, no cooking. This cheesecake can be topped with any flavor of canned pie filling for a finishing touch.
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 14 ounces sweetened condensed milk (NOT evaporated)
- 1 (9 inch) prepared graham cracker crusts