Nellie’s Lemon Cream Cheese Pie

  • 9″ graham cracker pie crust
  • 14 oz. can of sweetened condensed milk
  • 8 oz. package cream cheese
  • ½ cup Nellie & Joe’s Key West Lemon Juice
  • 8 oz. container non-dairy whipped topping

Soften cream cheese and whip with condensed milk until smooth. Fold in whipped topping and lemon juice; blend well. Pour into graham cracker pie crust. Refrigerate for several hours or overnight; filling should be firm. May be garnished with additional whipped topping.