1 (8 oz.) pkg. cream cheese, softened 1 (6 oz.) can frozen lemonade concentrate, defrosted 1 (8 oz.) container frozen whipped topping, thawed 1 (6 oz.) graham cracker pie crust
In a medium bowl, beat cream cheese until fluffy; beat in lemonade concentrate until smooth. Fold in whipped topping and spread mixture in graham cracker pie crust. Place in freezer for at least 3 to 4 hours before serving. Makes 6 servings.
Lemon Cheese Pie
1 graham cracker pie crust 8 oz. pkg. cream cheese 1 c. powdered sugar 1 sm. container non-dairy whipped topping 2 sm. pkgs. lemon instant pudding 3 c. milk
Combine cream cheese, powdered sugar, and 1 cup non-dairy whipped topping. Spread in graham cracker crust. Combine lemon instant pudding and milk; mix until thickened. Spread over cream cheese mixture. Top with remaining non- dairy topping. Refrigerate until set. Makes 6 servings.
Creamy Lemon Pie
1 graham cracker pie shell 1/4 c. lemon juice 1 (8 oz.) pkg. cream cheese 2 eggs, beaten 3/4 c. sugar
Blend lemon juice and cream cheese together. Add beaten eggs and sugar; beat until fluffy. Pour into chilled pie shell and bake in oven at 325 degrees for 25 minutes or until set. Remove from oven and cool for 5 minutes. Prepare topping by mixing lemon peel, sugar and sour cream. Spread over pie. Return to oven and bake 10 minutes longer. Cool. Chill in refrigerator about 5 hours before serving.
Lemon Cheese Pie
1 graham cracker ready crust 1 (8 oz.) pkg. cream cheese 1 (14 oz.) can Eagle Brand milk 1/3 c. lemon juice Canned pie filling (optional) 1 tsp. vanilla
In medium bowl, beat cheese until light and fluffy. Add Eagle Brand milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with pie filling, if desired