Layered Lemon Pie
8 oz fat free cream cheese
1/2 cup Splenda
8 oz fat free cool whip
15 1/2 oz lemon pie filling
9" graham cracker pie crust
Beat together cream cheese & sugar until blended & smooth. Mix in cool whip. Add 1/2 of the lemon pie filling and beat until blended. Pour into pie crust. spread remaining pie filling on top. Refrigerate for 15 minutes before serving.