Ingredients:
1 9-inch baked pie crusts
1 (212 g) packages lemon pie filling mix
1 (250 g) packages cream cheese, softened
Directions:
Cook lemon filling using pkg directions.
Cool 5 minute.
Beat cream cheese till smooth.
Remove 1c. pie filling.
Gradually add pie filling to cream cheese.
Pour into pie shell, refridgerate 15 minute.
Spread reserved pie filling over top.
Refridgerate for 3 hours.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.