Here's the recipe and hopefully Nellie and Joe won't sue me for putting it up here. You need: one 9" graham cracker piecrust, One 14 oz. can of sweetened condensed milk, One 8 oz. package cream cheese, 1/2 cup of Lemon Juice, One 8 oz. container of non-dairy whipped topping.
Soften cream cheese and whip with condensed milk until smooth. Fold in whipped topping and lemon juice; blend well, then pour into graham cracker crust. Refrigerate for several hours or overnight. Filling should be firm. May be garnished with additional whipped topping.
It's very simple. The kids helped me make it and there was much taste-testing involved. We ate some for dessert that night and even felt it was necessary to have a slice for breakfast the next morning to celebrate that it was another day of summer.
We were so pleased with ourselves and our pie, we made another one tonight. It took all of 10 minutes. And let me just go on the record as saying I think that the very tastiet food combination in the whole world, nay, the whole universe, has to be sweetened condensed milk and graham crackers. And if that labels me as poor white trash, so be it.
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