Rhubarb Berry Cheesecake Pie

Do you love desserts? Well then I have a recipe for you that your going to love, it's heathy and sweet it's Rhubarb Berry Cheesecake Pie let's begin.


Time:
Prep time- 35 minutes...

Servings:
Serving size- 6-8 people...

Ingredients:
1- Package (8 ounces) cream cheese...
1- Can (14 ounces) sweetened condensed milk...
6- Tbsp. Lemon juice...
1- Tsp. Grated lemon peel...
1- Tsp. Vanilla extract...
Dash salt...
1- Graham cracker crust (9 inches)...
TOPPINGS:
2- Cups sliced fresh or frozen rhubard...
1/4- Cup plus 2 Tbsp water, divided...
1/2- Cups sugar...
2- Tsp. Lemon juice...
1- Pint fresh strawberries,  hulled and halved lengthwise...

Directions:

1st- 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...

2nd- Meanwhile, in a large saucepan, bring rhubard 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...

3rd- 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, then serve and Enjoy.