Lemon Pie With Marshmallows

• 1 regular pie crusts, cooked or 1 graham cracker crust
• 1 (3 ounce) package lemon pie filling mix (not instant)
• 1/2 cup sugar
• 1/4 cup water
• 2 egg yolks
• 2 cups water
• 1 (8 ounce) package cream cheese, cut into cubes
• 2 cups miniature marshmallows
• 2 cups whipped topping or 2 cups whipped cream

1. Heat oven to 400u0b0.
2. Bake Pastry Crust.
3. Make pudding mix as directed on package for pudding, using sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly.
4. Stir in cream cheese until well blended.
5. Cool completely, about 1 hour.
6. Fold in marshmallows and whipped topping.
7. Spread over crust.
8. Cover and refrigerate at least 3 hours until set but no longer than 24 hours.

regular pie crusts, lemon pie filling, sugar, water, egg yolks, water, cream cheese, marshmallows, topping

Taken from www.food.com/recipe/lemon-pie-with-marshmallows-107318 (may not work)