Rhubarb Berry Cheesecake Pie
a.. Prep: 35 min. + chilling
b.. Yield: 6-8 Servings
35 35
Ingredients
a.. 1 package (8 ounces) Philadelphia® Cream Cheese, softened
b.. 1 can (14 ounces) sweetened condensed milk
c.. 6 tablespoons lemon juice
d.. 1 teaspoon grated lemon peel
e.. 1 teaspoon vanilla extract
f.. Dash salt
g.. 1 graham cracker crust (9 inches)
h.. TOPPING:
i.. 2 cups sliced fresh or frozen rhubarb
j.. 1/4 cup plus 2 tablespoons water, divided
k.. 1-1/2 teaspoons unflavored gelatin
l.. 1/2 cup sugar
m.. 2 teaspoons lemon juice
n.. 1 pint fresh strawberries, hulled and halved lengthwise
Directions
a.. In a large bowl, beat cream cheese and milk until smooth. Beat in the
lemon juice, lemon peel, vanilla and salt. Pour into crust. Cover and
refrigerate for 2 hours.
b.. Meanwhile, in a large saucepan, bring rhubarb and 1/4 cup water to a
boil. Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is
tender. Drain. In a small bowl, sprinkle gelatin over remaining water; let
stand for 1 minute. Stir gelatin and sugar into rhubarb. Bring to a boil.
c.. Remove from the heat; stir in lemon juice. Cover and refrigerate until
slightly thickened. Stir in strawberries. Spoon over pie. Refrigerate for 2-3
hours or until set. Yield: 6-8 servings.
Nutritional Facts 1 serving (1 slice) equals 435 calories, 20 g fat (10 g
saturated fat), 48 mg cholesterol, 289 mg sodium, 59 g carbohydrate, 2 g fiber,
8 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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