Tropical Fruit Cream Cheese Pie

Tropical Fruit Cream Cheese Pie
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  1. 1 (8 oz.) package cream cheese, softened
  2. 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  3. or 1 (14 oz.) can Eagle Brand® Low Fat Sweetened Condensed Milk
  4. 1/3 cup lemon juice
  5. 1 teaspoon vanilla extract
  6. 1 (9-inch) frozen deep-dish pie crust, baked
  7. Fresh sliced mango
  8. Fresh sliced papaya
  9. 5 fresh red raspberries
  10. 12 chunks fresh pineapple
  11. 1 kiwi, peeled and sliced
  12. 1 (11 oz.) can mandarin oranges, drained
  13. 1 tablespoon Smucker's® Apple Jelly
  14. or 1 tablespoon Smucker's® Sweet Orange Marmalade
  1. BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
  2. REFRIGERATE 3 hours or until set. Arrange 9 slices each fresh mango and papaya, raspberries, pineapple, kiwi and mandarin oranges over pie. Microwave apple jelly on HIGH for 5 seconds; stir. Brush arranged fruit with melted jelly to coat evenly.