1/2 cup lemon juice
1/2 cup brandy
1 (8 ounce) package cream cheese
1 cup frozen whipped topping, thawed
1/2 cup fresh lemon juice
1/2 cup lemon zest
1 (10 ounce) package sliced brie cheese
Preheat oven to 375 degrees F (190 degrees C). Bake Quiche in the preheated oven until golden brown and golden brown, about 20 minutes. Cool on a wire rack.
Dice the cream cheese and spread over the quiche. Beat together lemon juice, lemon zest and lemon juice, then cut in brandy to form the cream cheese mixture. Pour into the crust.
Bake in preheated oven for 60 to 65 minutes to let the cheese and lemon zest warm. Cool completely before cutting into squares. Enjoy!
Instead of lemon juice, I added a full handful of fresh mint**. This is my preferred flavor for sweet dates because I don't like their strong lemon taste. Plus, it's a lot easier to digest. =]
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