Thursday, August 5, 2010

Frozen Peach Cheesecake

1/3 cup melted butter
1 1/4 cup graham wafer crumbs
1/4 cup sugar
2 regular packages cream cheese, softened
1 can sweetened condensed milk
1 tsp vanilla
2 tbsp lemon juice
3 to 4 cups canned peaches, drained
1 8 oz container Cool Whip

-combine melted butter, sugar and graham wafer crumbs. Press into the bottom of a 9 inch springform pan.

-in large bowl, beat cream cheese until fluffy and smooth. Beat in milk, vanilla and lemon juice.

-in food processor, blend peaches so they're chunky, not pureed.

-add to cream cheese mixture & stir until smooth.

-fold in Cool Whip.

-freeze several hours or overnight.

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