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This is the original recipe from Favorite Recipes: Quick & Easy Desserts, Borden, 1986.

Print this Recipe


2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies)
1/4 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 tablespoons ReaLemon Lemon Juice from Concentrate
1/4 cup green creme de menthe
1/4 cup white creme de cacao
1 (4-ounce) container frozen non-dairy whipped topping, thawed or 1 cup (1/2 pint) whipping cream, whipped

Combine crumbs and margarine; press firmly on bottom and up side to rim of buttered 9-inch pie plate.  Chill.  Meanwhile, in large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth.  Stir in ReaLemon and liqueurs.  Fold in whipped topping.  Chill 20 minutes; pile into crust.  Chill or freeze 4 hours or until set.  Garnish as desired.  Refrigerator or freeze leftovers.

(Makes one 9-inch pie)


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