1 can of sweetened condensed milk
1 8 ounce (250g) tub of cool whip (whipping cream)
1/3 cup of lemon or lime juice
1 8 ounce (250g) package of cream cheese.
Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature.
The cream cheese will become soft and smooth.
The importance of this is to create a smooth texture.
Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula.
In a mixing bowl, mix all before mentioned ingredients.
Please note: the lemon/lime juice must come last.
The reaction of the citrus juice will start to harden your mixture almost immediately.
On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated.
Immediately pour mixture into a waiting graham crust or for those of us that can’t have the gluten, I opt for muffin cups.
Refrigerate for an hour to and hour and a half and viola