Ingredients
- 1 prepared graham cracker crust
- 1 (8 ounce) package cream cheese (softened)
- 3/4 cup sugar
- 1 teaspoon lemon juice
- 1 (8 ounce) container cool whip
- 1 (12 ounce) container caramel ice cream topping
Recipe
- 1 mix cream cheese with sugar and lemon juice on med speed until creamy.
- 2 fold in cool whip.
- 3 pour into crust.
- 4 refrigerate for about 3 hours.
- 5 swirl the caramel syrup on top.
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