Easy Layered Lemon Pie
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This pie is as good as it is easy. I always keep the pie filling on hand for last minute desserts.
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (15-3/4 ounces) lemon pie filling
1 tub (8 ounces) frozen whipped topping, thawed
1 prepared graham cracker crust
In a mixing bowl, beat together cream cheese and sugar. Beat in half the lemon pie filling. Fold in whipped topping. Spoon into crust. Top with remaining pie filling. Spread evenly over top. Refrigerate at least 1 hour.