2. 8 oz. pkgs. cream cheese, softened
1/2 c. sugar
1 1/2 c. milk
3 T. lemon juice
2 T. oil
4 eggs
3 t. vanilla
pie filling, any flavor
Preheat oven to 300 degrees. Reserve 1 c. dry cake mix. Combine remaining cake mix, 1 egg, and oil. Press over bottom and up sides of sprayed 9x13 dish. Blend cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed, slowly add milk and flavorings. Mix until smooth. Pour over crust. Bake at 45-55 minutes until center is firm. Let cool. Spread pie filling over top. Cover and store in refrigerator. Serve chilled.
*Cake mixes used to be 18 oz. but now they are 15 oz. To make up the difference add an additional 2/3 c. yellow or white cake mix to the recipe.
**I have also made this with gluten free cake mixes. Will have to use two boxes of cake mix to cover the bottom of the dish for the crust. I had to add some water to the crust batter as it was too powdery and dry. It also had to cook a little longer than usual. But still tasted good.
No comments:
Post a Comment