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     Title: Layered Lemon Pie
Categories: Five, Pies, Citrus, Cheese
     Yield: 6 servings

     8 oz Cream cheese; softened
   1/2 c  Sugar
15 3/4 oz Can lemon pie filling;
          - divided
     8 oz Tub whipped topping; thawed
     1    Graham cracker crust (9")

 In a small bowl, beat cream cheese and sugar until
 smooth. Beat in half the pie filling. Fold in the
 whipped topping. Spoon into crust. Spread remaining pie
 filling over cream cheese layer. Refrigerate for at
 least 15 minutes before serving.

 Recipe by Elizabeth Yoder, Belcourt, North Dakota

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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