Cream Cheese Pie

Ingredients

• 1/2 cup lemon juice
• 8 ounces cream cheese, at room temperature
• 1 (10 ounce) can sweetened condensed milk
• 1 (8 ounce) container whipped topping, such as Cool Whip
• 2 (14 ounce) cans pie filling
• 2 graham cracker pie crust

Directions

1. 1

   Take cream cheese out of the refridgerator before you begin, and bring to room temperature for a smoother pie. Take the plastic cover off the crusts, remove the paper insert, and save to cover pies.

2. 2

   In a bowl, beat together on medium to high speed: cream cheese, sweetened condensed milk (shake well before adding, scrape the bottom of the can), and lemon juice until smooth.

3. 3

   Add cool whip, and beat on low until ingredients are blended.

4. 4

   Transfer mixture into graham cracker crusts, putting half of mixture in each crust, or all into one deep dish crust.

5. 5

   Cover with plastic top, and refridgerate for at least one hour before serving. Just before serving, add fruit topping of your choice.