Creamy Lemon Pie


  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • ¼ cup lemon juice
  • 1 (20 ounce) can lemon pie filling
  • 1 (9 inch) graham cracker pie crusts

1 In mixing bowl, beat cream cheese until creamy. 2 Add condensed milk and lemon juice and beat until mixture is very creamy. 3 Fold in lemon pie filling, stir until creamy, and pour into pie crust. 4 Refrigerate several hours before slicing and serving.

View full recipe at SpringPad


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