Even though December finds lots of us baking up a storm in the kitchen, sometimes a quick no-bake dessert is a welcome change. Especially if that dessert is cool, creamy and full of cheerful kiwi fruit. The tang of the lemon curd is yummy combined with the sweet-tartness of the kiwi.
11 ounce jar lemon curd
4 ounces cream cheese, softened
2 cups Cool Whip whipped topping
1 purchased graham cracker piecrust
4 kiwi fruit
1. With an electric mixer, whip lemon curd and cream cheese until doubled in size; at least 3 minutes. Fold in Cool Whip topping. Spoon into piecrust; freeze 10 minutes.
2. Meanwhile, peel kiwis, thinly slice and arrange over filling. Serve at once.
Recipe slightly adapted from Every Day With Rachael Ray Magazine
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