1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) Eagle Brand sweetened condensed milk
1/3 c. lemon juice from concentrate (or more if you like it tart)
1 t. vanilla extract
1 (9 inch) pie crust, baked
1 can (15 oz.) Thank You brand lemon pudding
In a large mixer bowl, beat cream cheese til fluffy. Gradually beat in Eagle brand condensed milk til smooth. Stir in lemon juice and vanilla. Pour into baked crust. Chill 3 hours or til set. Top with a layer of lemon pudding and decorate with whipped cream.
(makes 6-8 servings)
Lemon Pie recipe is published in our March, 2009 Menu Minder, Issue #305.