Rhubarb Berry Cheesecake Pie Recipe

By constanceschweiss

Ingredients

• TOPPING:
• 1 package (8 ounces) Philadelphia® Cream Cheese, softened [x] Perfect Any Time of Day From breakfast to snacks, dinners and desserts, Philadelphia® Cream Cheese helps you make the most of your meals. See More Recipes >
• 1 can (14 ounces) sweetened condensed milk
• 6 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• Dash salt
• 1 graham cracker crust (9 inches)
• 2 cups sliced fresh or frozen rhubarb
• 1/4 cup plus 2 tablespoons water, divided
• 1-1/2 teaspoons unflavored gelatin
• 1/2 cup sugar
• 2 teaspoons lemon juice
• 1 pint fresh strawberries, hulled and halved lengthwise

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat cream cheese and milk until smooth. Beat in the lemon juice, lemon peel, vanilla and salt. Pour into crust. Cover and refrigerate for 2 hours.
Meanwhile, in a large saucepan, bring rhubarb and 1/4 cup water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender. Drain. In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute. Stir gelatin and sugar into rhubarb. Bring to a boil.
Remove from the heat; stir in lemon juice. Cover and refrigerate until slightly thickened. Stir in strawberries. Spoon over pie. Refrigerate for 2-3 hours or until set. Yield: 6-8 servings.