Lemon Cream Cheese Refrigerator Dessert (No-Bake)

• CRUST
• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup sugar
• FILLING
• 12 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 (8 ounce) container cool whip frozen whipped topping (completely thawed)
• 2 tablespoons fresh lemon juice (can use bottled)
• lemon pie filling, cooled (can use homemeade or store-bought)
• whipped cream (or use Cool Whip topping, thawed) (optional)

1. Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
2. Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot).
3. In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
4. Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
5. Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
6. In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
7. Add in the lemon juice; beat until combined.
8. Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
9. Spread the mixture over the top of the cooled crumb crust.
10. Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
11. Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
12. Chill for 2 hours before serving.

graham cracker crumbs, butter, sugar, filling, cream cheese, powdered sugar, cool whip frozen whipped topping, lemon juice, lemon pie filling, whipped cream

Taken from www.food.com/recipe/lemon-cream-cheese-refrigerator-dessert-no-bake-163141 (may not work)