Use a little, use a lot! Use up to 8oz of jam for a fruitier flavor and make this easy peasy by using frozen whipped topping instead of making whipped cream.
1 cup whipping cream
1 8oz package of cream cheese, softened
1/2c Potlicker marmalade or jam
½ tsp lemon extract (optional)
1 9” prepared pie crust
In a medium mixing bowl, use an electric mixer to whip the cream into stiff peaks.
In a large mixing bowl beat cream cheese on medium speed until smooth, add marmalade and lemon extract, beat until combined. Use a rubber spatula to fold whipped cream into the mix.
Pour marmalade/jam cream into pie shell and freeze for at least 1 hour. Garnish with fresh fruit. Serve cold, store in the refrigerator or freezer.
Pictured is Raspberry Lemon Marmalade Ice Box Pie
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