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).
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).
No comments:
Post a Comment