Prep time: 20 minutes
Chill time: 4-6 hours
Serves 8 people

Ingredients:

  • 30 vanilla creme sandwich cookies, crushed
  • ⅓ cup butter, melted
  • 16 oz. cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1 tsp. lemon zest
  • ¾ cup lemon juice
  • 1 cup heavy whipping cream
  • 2 Tb. sugar
  • ¼ cup seedless blackberry jam, melted then cooled

Directions:

  • 1

    To make cookie crumb crust, place cookies in a food processor and pulse, or into a sealed gallon storage bag and gently smash with a rolling pin.

  • 2

    Pour cookie crumbs into a bowl and combine with melted butter.

  • 3

    Press cookie mixture into the bottom and sides of a 9-inch pie plate.

  • 4

    Place the crust into the freezer and prepare the filling.

  • 5

    Beat cream cheese in a large bowl until smooth.

  • 6

    Add sweetened condensed milk. Beat for 1 minute.

  • 7

    Mix in lemon zest and juice. Beat until smooth.

  • 8

    In a separate bowl, beat whipping cream and sugar until stiff peaks form. Fold into cream cheese mixture.

  • 9

    Spread mixture into pie crust.

  • 10

    Spoon prepared preserves on top of filling. Gently swirl preserves into filling with a knife.

  • 11

    Cover and refrigerate for 4-6 hours.