Lemon Cream Cheese Pie

• 1 c. sugar
• 1/2 c. cornstarch
• 2 1/2 c. cold water
• 3 egg yolks, beaten
• 2/3 c. lemon juice, divided
• 1/8 tsp. salt
• 3 Tbsp. oleo
• 1 (14 oz.) can Eagle Brand milk
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (3.4 oz.) lemon instant pudding
• 2 (9-inch) pie shells, baked
• whipped cream
• lemon slices

1. In a saucepan, combine sugar and cornstarch.
2. Gradually stir in water, mixing until smooth. Cook and stir over medium-high heat until thickened and clear.
3. Quickly stir in egg yolks and bring to a boil; boil for 1 minute, stirring constantly.
4. Remove from heat; stir in 1/3 cup lemon juice, salt and oleo.
5. Cool for several hours or overnight.
6. In a bowl, blend Eagle Brand milk and cream cheese until smooth; stir in pudding and remaining lemon juice. Fold into chilled lemon filling.
7. Divide and spoon into baked pie shells.
8. Chill several hours.
9. Garnish with whipped cream and lemon slices.

sugar, cornstarch, cold water, egg yolks, lemon juice, salt, oleo, milk, cream cheese, pie shells, whipped cream, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199250 (may not work)