- 2 8 oz. pkg. cream cheese, softened
- 2 14 oz. cans sweetened condensed milk
- 2/3 C. lemon juice
- 1 8 oz. pkg. whipped topping
- 6 oz. mini marshmallows
- 2 cans pie filling or preserves
In a large mixing bowl beat cream cheese and sweetened condensed milk together until smooth. Next add lemon juice and continue to mix until blended. Next add the cool whip mix until fluffy. Next stir in the mini marshmallows. In a separate bowl alternate layers of cheese cake mix and pie filling. Refrigerate until you serve it. I usually refrigerate overnight so the marshmallows soften up.