Cream Cheese Pie

• 12 cup lemon juice
• 8 ounces cream cheese, at room temperature
• 1 (10 ounce) can sweetened condensed milk
• 1 (8 ounce) container whipped topping, such as Cool Whip
• 2 (14 ounce) cans pie filling
• 2 graham cracker pie crust

1. Take cream cheese out of the refridgerator before you begin, and bring to room temperature for a smoother pie.
2. Take the plastic cover off the crusts, remove the paper insert, and save to cover pies.
3. In a bowl, beat together on medium to high speed: cream cheese, sweetened condensed milk (shake well before adding, scrape the bottom of the can), and lemon juice until smooth.
4. Add cool whip, and beat on low until ingredients are blended.
5. Transfer mixture into graham cracker crusts, putting half of mixture in each crust, or all into one deep dish crust.
6. Cover with plastic top, and refridgerate for at least one hour before serving.
7. Just before serving, add fruit topping of your choice.

lemon juice, cream cheese, condensed milk, topping, graham cracker pie crust

Taken from www.food.com/recipe/cream-cheese-pie-315570 (may not work)