Lemon Cheesecake Mousse Pie

• 8 ounces Cream Cheese - block form
• 1 recipe Graham crust
• 14 ounces Sweetened condensed milk
• 3/4 cup Lemon juice
• 2 sheets Gelatin
• 8 ounces Whipping cream

1. Bring cream cheese to room temperature.
2. Pre-bake graham crust in 375F oven for 8 minutes. Allow to cool.
3. Whip cream to stiff peaks. Refrigerate.
4. Beat cream cheese together with milk on high speed until very light and fluffy.
5. In the meantime, soak gelatin in lemon juice and gently heat just until gelatin dissolves. Allow to cool for a few minutes.
6. Slowly pour the juice mixture into the cream cheese mixture as it is still being beaten.
7. Fold whipped cream into the mousse mixture and pour into pre-baked shell-
8. Chill in refrigerator at least 10 h.

cream cheese, graham crust, condensed milk, lemon juice, gelatin, whipping cream

Taken from www.epicurious.com/recipes/member/views/lemon-cheesecake-mousse-pie-5ccf03c0b487433871294665 (may not work)