FLUFFY LEMON CHEESECAKE PIE

Fluffy Lemon Cheesecake Pie image

This patriotic pie is made with a cereal crust and a lemony no-bake filling that's perfect for any summer occasion.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h10m

Yield 8

Number Of Ingredients 13

Previous Next

Ingredients

2 1/2 cups Golden Grahams™ cereal
1/4 cup packed brown sugar
1/3 cup butter, melted
1 package (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
4 oz (about 1 2/3 cups) Cool Whip frozen whipped topping, thawed
25 fresh blueberries (about 1/4 cup)
17 fresh raspberries (about 1/2 cup)
1/2 cup sliced fresh strawberries

Steps:

Heat oven to 350°F. Using food processor, finely crush cereal.
In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate.
Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in granulated sugar. Add sour cream, vanilla, lemon peel and lemon juice; beat until well mixed. Fold in whipped topping. Refrigerate until ready to fill pie.
Spread filling evenly into fully cooled crust. Cover and refrigerate 4 hours to set.
For flag design, arrange blueberries in upper left area of pie to create stars; alternately arrange raspberries and strawberry slices in rows over pie to create stripes. Serve immediately. Store covered in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 65 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 1 g