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.”
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