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Categories:Viewed: 56 - Published at: 4 years ago
Ingredients
- 3 graham cracker crust pie shells
- 2 (8 oz.) pkg. cream cheese (room temperature)
- 2 cans Eagle Brand milk
- 1 large container Cool Whip
- 3 tsp. vanilla
- 1/2 c. lemon juice
Method
- Cream softened cream cheese and milk until smooth.
- Add Cool Whip; blend well.
- Add vanilla and lemon juice last and, when mixture is smooth, pour into pie shells and refrigerate overnight.