LEMON CHEESECAKE PIE
1 - 8 ounce package cream cheese, softened
1 - 14 ounce can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 - 8 ounce container whipped topping
1 pie crust (regular, shortbread, graham cracker, etc..)
Cream cream cheese. Add sweetened condensed milk, lemon juice, and vanilla.
Fold in whipped topping.
Fill pie shell. Refrigerate a few hours before serving.
NOTE: Top with fresh fruit or pie filling, if desired.
Pairs Well With
This is a fluffy no-bake pie. Great with or without fruit.