March 31, 2010
Easy Lemon Pie
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1 can Eagle Brand Milk 8 oz. Cream Cheese 3/4-1 cup Real Lemon Juice 8 oz. Cool Whip, thawed |
Beat milk and cream cheese together until soft and fluffy. Stir in lemon juice until well blended. Fold in Cool Whip. Pour mixture into a prepared Chocolate Pie Crust. Chill several hours or until pie is set. Makes 8 servings. A graham cracker crust can also be substituted. |
