Instructions
Combine graham cracker crumbs, 1/2 cup of sugar and butter.
Press into the bottom and sides of a buttered 9-inch pie pan. Place in refrigerator to chill.
Blend cream cheese and sweetened condensed milk until smooth and without lumps. Add in vanilla and lemon juice and blend until mixed.
Pour immediately into the crust and allow to set (10 minutes).
Place water, 1 cup of sugar, cornstarch, and jello into a small saucepan and whisk until cornstarch is dissolved. Place over med-high heat, and heat until the glaze is thickened and you can see a ‘faint line’ after pulling the spoon through the ice.
Allow the glaze to cool for 10 minutes before pouring it over the fruit.
Make sure the berries are well drained and heap onto the pie. Pour glaze over the fruit.
Let cool in the refrigerator for at least 4 hours or until set.
photo credit Sarah Kozowski
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