Lemon Cream Pie

• 1 pillsbury refrigerated pie crust, softened as directed on box (from 15 oz box)
• 1 (8 ounce) package cream cheese, softened
• 1 cup milk
• 1 (3 ounce) package lemon flavor instant pudding and pie filling
• 12 cup lemon pie filling
• 1 (12 ounce) container frozen whipped topping, thawed
• round multi-colored decorative candies, if desired

1. Heat oven to 450F
2. Make pie crust as directed on box for One Crust Baked Shell using a 9 inch glass pie plate.
3. Bake 9 to 11 minutes or until lightly browned.
4. Cool completely, about 15 minutes.
5. In medium bowl, with electric mixer on medium speed, beat cream cheese about 30 seconds or until creamy.
6. Gradually beat in milk until well blended.
7. Add pudding mix; beat 30 seconds or until smooth.
8. On low speed, beat in pie filling just until blended.
9. Fold 2 1/4 cups whipped topping into pudding mixture.
10. Spoon pudding mixture into cooled baked shell.
11. Refrigerate pie at least 2 hours or until set.
12. Pipe or spoon whipped topping on top of pie as desired.
13. Sprinkle with candies.

crust, cream cheese, milk, lemon pie filling, frozen whipped topping, multicolored decorative candies

Taken from www.food.com/recipe/lemon-cream-pie-164025 (may not work)