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Prep 10 mins
Cook 0 mins
Tastes like cheesecake, yet light and fluffy for a summer day. This a twist on a recipe I found in my "Best of Country Cooking" cookbook.
- Soften the cream cheese and whip until smooth and a little fluffy. Add lime juice and condensed milk and beat again until thoroughly combined and fluffy. If you want a pink pie, you can add a few drops of red food coloring. Fold in raspberries and whipped topping. Spoon mixture into graham cracker crust, cover and refrigerate for a few hours before serving.