This recipe knocked our socks off, and it was a snap to make. My husband had to force himself not to eat the entire pie. After one bite, he said, "This is the very best dessert you've ever made!" It’s so light and fresh tasting with nice summer fruit in the markets right now. Here’s what I did: Used 8 ounces of lite whipped topping rather than 12 oz. Added 1/3 C. of instant vanilla pudding to a brick of cream cheese, along with 2 T. of white sugar, 2 tsp. lemon juice, and a bit of vanilla. (The pudding was a worthwhile experiment!) Next time, I’ll add more lemon juice. I used fresh blueberries for the topping. My graham cracker crust was leftover from another recipe, and it only covered the bottom of the pie plate, which was fine. Didn't take long at all for the filling to "set up" before I topped it with fruit. Also, note that it was very easy to slice – it stayed firm while slicing. What a fantastic summer recipe! Thanks Anne-Marie!
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This recipe knocked our socks off, and it was a snap to make. My husband had to force himself...