6 tablespoons butter
3 tablespoons white sugar
1 tablespoon milk
1 (8 ounce) package cream cheese, softened
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup crushed cornflakes cereal
1 (8 ounce) package frozen half-and-half cream
4 ounces calico cheese
1/4 cup milk
1 (8 ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
In a medium bowl, cream 5 tablespoons butter and sugar until smooth. Stir in milk and lemon juice; mix until smooth. Stir in lemon zest and lemon zest. Place in bottom of ungreased 9-inch casserole dish. Top with cream cheese and lemon juice mixture.
Bake at 350 degrees F (175 degrees C) for 50 minutes.
Remove foil from pan and bake for 10 to 12 minutes. Remove and cut into squares. Serve warm.
To make the filling: Melt butter in large saucepan over low heat. Stir in sugar, milk mixture and lemon zest and cook, stirring constantly, until mixture reaches desired consistency. Gently pierce top of pie with an ice cream scoop. Fill pie with cheese mixture. Refrigerate at least 2 hours before serving. Garnish with whipped topping, if desired.
I really enjoyed this recipe. It was simple but effective. I didn't have enough blueberries so I left them out--scrumptious.
This is sooooo good...When I receive the batter from Sesame Seeds, I put it in the fridge to make sure all that batter is good but I will definetly make this again. I didnt have enough peanut oil but I think I will after all the fun parts are added.