Ingredients
1 package (8 ounces) cream cheese, softened1/2 cup sugar1 can (15-3/4 ounces) lemon pie filling, divided1 carton (8 ounces) frozen whipped topping, thawed1 graham cracker crust (9 inches)
Preparation
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.
