Monday, February 1, 2010

Layered Lemon Pie

Layered Lemon Pie

1-8 oz package cream cheese, softened
1/2 cup sugar
1 can (15 3/4 oz) lemon pie filling
1-8 oz container Cool Whip, thawed
1 graham cracker crust (I removed it carefully from tin pan into a beautiful pie plate I have)

In small bowl, beat cream cheese and sugar until smooth. Beat in 1/2 of pie filling. Fold in cool whip. Spoon into crust. Spread with remaining pie filling and refrigerate for 15 minutes or until serving. Refrigerate leftovers (if there are any).

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