Blackberry Lemonade Pie
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Blackberry Lemonade Pie
This sweet and tangy swirled pie combines sweetened cream cheese, whipped cream, fresh lemon juice and blackberry preserves in a vanilla cookie crumb crust.
This sweet and tangy swirled pie combines sweetened cream cheese, whipped cream, fresh lemon juice and blackberry preserves in a vanilla cookie crumb crust.
With it’s no-bake filling and lemonade flavor this pie is the best summer season dessert, and is sure to get raves anywhere you serve it. now not simplest is the pie scrumptious, it comes together quickly and effortlessly, and slices superbly.
INGREDIENTS
- 30 Golden Oreo cookies
- 1/3 cup butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 1 teaspoon lemon zest
- 3/4 cup lemon juice
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/4 cup seedless blackberry jam, melted and cooled
INSTRUCTIONS
- In a food processor, pulse cookies to form crumbs. add melted butter and pulse to combine. Press into the lowest and up the sides of a nine-inch pie pan. Freeze whilst you prepare the filling.
- In a big bowl, beat the cream cheese with an electric powered mixer until clean. add the sweetened condensed milk and beat for one minute. blend in the lemon juice and zest and beat till smooth.
- In a separate bowl, beat the cream and sugar with an electric powered mixer until stiff peaks shape. Fold whipped cream into cream cheese mixture. spread into the prepared crust.
- Spoon the blackberry preserves over the lemon filling. Swirl gently with a sharp knife. cowl and refrigerate until company, 4-6 hours.
