Monday, June 30, 2014


1 graham cracker pie shell
1 carton (8-oz) frozen whipped topping, thawed
1 tsp lemon juice
1/3 cup granulated sugar
1 brick (8-oz) cream cheese, softened to room temperature
1 1/4 cups coarsely chopped Keebler (or other brand) rainbow bite-size cookies
red, white and blue sprinkles for garnish

With electric mixer, blend cream cheese until fluffy; add the sugar and lemon juice. Beat until completely blended and sugar is dissolved.

Gently fold the whipped topping and cookies into the cream cheese mixture. Transfer mixture to the pie shell.

Sprinkle the colorful sprinkles over the top.

Refrigerate or freeze for a couple of hours before serving.

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