Cream Cheese Pie

1. 1

   Take cream cheese out of the refridgerator before you begin, and bring to room temperature for a smoother pie.

2. 2

   Take the plastic cover off the crusts, remove the paper insert, and save to cover pies.

3. 3

   In a bowl, beat together on medium to high speed: cream cheese, sweetened condensed milk (shake well before adding, scrape the bottom of the can), and lemon juice until smooth.

4. 4

   Add cool whip, and beat on low until ingredients are blended.

5. 5

   Transfer mixture into graham cracker crusts, putting half of mixture in each crust, or all into one deep dish crust.

6. 6

   Cover with plastic top, and refridgerate for at least one hour before serving.

7. 7

   Just before serving, add fruit topping of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.