Lemon Cheesecake Pie



Lemon Cheesecake Pie

This is a very quick and easy dessert to make.  Sooo yummy!!

  • 1 pkg. (8-oz.) cream cheese, softened
  • 1/2 cup sugar
  • 1 can (21-oz.) lemon pie filling, divided
  • 1 carton (8-oz.) frozen whipped topping, thawed
  • 1 (9-oz.) graham cracker crust

In a small bowl, beat cream cheese and sugar until smooth.  Beat in three fourths of the pie filling.  Fold in the whipped topping. Spoon into crust.  Spread remaining pie filling over cream cheese layer.  Refrigerate for at least 15 minutes before serving.

Makes 8 to 10 servings.

“The only real thirst-quencher is Jesus – the living water.”




2 responses »

  1. Pingback: Layered Pineapple-Lemon Cheesecake | Dixie's Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s