Layered Lemon Pie

Layered Lemon Pie
From: Mary Chesney

1 (8 oz) package cream cheese, softened
½ cup sugar
1 can Lemon Pie filling
1 (8 oz) carton Cool Whip
Graham Cracker Pie Crust-recipe below

In a small mixing bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling (I just use the whole can). Fold in cool whip and spoon into crust. Refrigerate for 15 minutes or until serving. Top with extra lemon filling if desired.

Graham Cracker Pie Crust

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.