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Cucumber Ranch Cream Pie Recipe

Ingredients

1 (6 ounce) can sliced cucumber

1 (4 ounce) package cream cheese, softened

1 (3 ounce) package cream cheese spread

1 (3 ounce) package instant cream cheese pudding mix

1/3 cup white sugar

1/2 cup chopped black olives

1/2 cup chopped pecans

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.

Place sliced cucumber in a large bowl, and drain. In a medium bowl, blend cream cheese, cream cheese spread, vanilla, berries, chopped cucumbers and sugar. Stir well. Transfer the mixture to a 13x9 inch baking dish, and spread 1/2 cup of the cream cheese mixture over the center of the pie. Repeat with remaining cream cheese mixture. Mix the remaining 1/3 cup rosemary with the pecans, and press into the center of the crust.

Bake in preheated oven until filling is bubbly and cheese is golden brown, approximately 1 hour. Allow to cool completely. Heat remaining 1/2 cup lemon juice in small saucepan until very small. Pour over cream cheese mixture and sprinkle with crushed pineapple. Bake in preheated oven for 30 minutes. Enjoy!

Comments

liz02ii writes:

⭐ ⭐ ⭐ ⭐ ⭐

really good! everyone loved it