1/2 cup butter
2 tablespoons grated Romano cheese
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 1/2 ounces frozen whipped topping, thawed
3 tablespoons white sugar
2 quart vanilla ice cream maker
Melt butter in a medium saucepan over medium heat. Heat to 300 degrees F (150 degrees C), and add Romano cheese. Bring to a slow, stirring, for 10 to 15 minutes or until cheese is melted. Remove from heat. Stir in Worcestershire sauce and lemon juice. Gradually stir in 1/2 teaspoon of whipped topping. Drop mixture by teaspoon onto cooled pie pan. Freeze or refrigerate until needed.
Place frozen whipped topping in freezer container for safe storage. Remove cheese crust from freezer, mix with whipped topping. Chill cream, stirring occasionally, in overnight container. Drizzle whipped topping over pie while chilled, and chill until ready to serve. Follow package directions. Chill pie thoroughly before serving. Chill cream or freeze until needed.
⭐ ⭐ ⭐ ⭐ ⭐