2 package s (8 oz. each) PHILADELPHIA Cream Cheese, Regular or 1/3 Less Fat, softened
Zest and juice of 1 lemon
1 can (14 oz.) sweetened condensed milk
1 HONEY MAID Graham Pie Crust (6 oz.)
Lemon slices (optional for garnishing the top of pie)
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Let's Make It
1. In bowl with a hand mixer or beat by hand the cream cheese for 1 minute to break it up a little. Then add the lemon zest, lemon juice, and the can of sweetened condensed milk and beat for 3 to 4 minute more to make sure that everything is thoroughly mixed and smooth.
2. Pour filling into the Honey Maid Graham Pie Crust. Smooth top of pie. Place lemon slices on top of pie (optional). Cover with provided lid or plastic.
3. Refrigerate 3 to 4 hours or until firm. (Can be made the day before.) Slice and serve up!!!!