Lemon Cream Cheese Pie

1. 1

   Soften cream cheese by setting out a half hour before using or microwaving in a bowl for 30 seconds. Divide cool whip and cream half of it with the cream cheese until smooth. Add confectioners sugar and stir until most of the lumps are gone. Spread the cream cheese mixture into the two pie crusts and set aside. In a separate bowl, mix the lemon pudding according to manufactures directions, stirring until slightly thickened. Pour the pudding over the two pies. Use the remaining cool whip to spread over the pies. Garnish with walnuts and/or fresh fruit and chill in the refrigerator for 2 hours before serving.

* Per serving · 4 servings · Values may vary.

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