1 (14 oz) can Eagle Sweetened Condensed Milk
¼ cup lemon juice
2 tsps grated lemon peel
1 cup frozen cream whipped topping, thawed
6 mini graham cracker pie crusts
½ cup Smucker's preserves (your choice)
1. Whisk sweetened condensed milk, lemon juice & lemon peel until blended & mixture begins to thicken. Fold in whipped topping. 2. Divide evenly between the 6 mini pie crusts. Press down in center with a spoon to make a depression about 1" deep. Refrigerate for 2 hours or until firm. Make depression again, a little bit deeper. 3. Fill each tartlet with heaping tablespoon of preserves. Serve immediately. Enjoy!