Lemon Cream Cheese Pie

• 8 oz. cream cheese
• 1 (14 oz.) can condensed milk
• 1 tsp vanilla extract
• 1/3 cup lemon juice
• 1 graham cracker pie crust
• 1 can pie filling (Strawberry or Cherry is my favorite)
• 1 tub (8 oz) cool whip

1. Make sure your cream cheese is room temperature, and you're going to want to add the lemon juice last.
2. Combine your cream cheese, milk, and vanilla extract in to a bowl and mix until it is nice and smooth.
3. Continue to mix slowly while you add the lemon juice to the mix.
4. Spread the mixture into the pie crust and refrigerate it for at least 3 hours.
5. (For best results refrigerate over night.)
6. "Optional" adding cool whip not only makes the pie fluffier but it also makes more pies.
7. To do this just add the cool whip at the very end before you fill the pies.
8. "Optional" add pie filling over the top is just an additional way to enjoy your dessert.
9. There is nothing like a nice pile of strawberries on top, enjoy!
10. :)

cream cheese, condensed milk, vanilla, lemon juice, graham cracker pie crust, pie filling, cool whip

Taken from cookpad.com/us/recipes/483823-lemon-cream-cheese-pie (may not work)