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2 pie crusts, cooked 1 (12 oz.) Cool Whip 1/3 c. lemon juice 1 can condensed milk 1 can pie filling (your choice) Mix lemon juice and condensed milk with a spoon. Fold in the Cool Whip. Pour into crusts. Spread filling on top of pies as a topping. Refrigerate at least 6 hours. Makes two pies. (Graham cracker crusts can be used.) This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |