Fresh Fruit Cream Cheese Pie – a delicious recipe with cream cheese, Milk, lemon juice, vanilla, crust, Fresh fruit. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
2
REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
3
*If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.
4
MIXED BERRY: COMBINE 1 pint each fresh raspberries and blueberries. Microwave 1 tablespoon Smucker's Apple Jelly or Seedles Red Raspberry jam on HIGH for 5 seconds; stir. Blend berries with melted jelly to coat evenly. Spread over pie. Garnish with fresh mint sprigs.
5
TROPICAL FRUIT: Arrange 9 slices each fresh mango and papaya, 5 raspberries, 12 chunks of pineapple, 1 kiwi peeled and sliced and 1 (11 oz.) can madarin oranges, drained over pie. Microwave 1 tablespoon Smucker's Apple Jelly or Orange Marmalade in the microwave on HIGH for 5 seconds; stir. Brush arranged fruit with melted jelly to coat evenly.
110
kcal
Calories
9
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (8 oz.) pkg. cream cheese, softened, 1 (14 oz.) can Eagle Brand(R) Sweetened Condensed Milk or 1 (14 oz.) can Eagle Brand(R) Low Fat Sweetened Condensed Milk, 1/3 cup lemon juice, 1 teaspoon vanilla extract, and more.
Yes, Fresh Fruit Cream Cheese Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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