Luscious Lemon Cream Cheese Pie
1 - 9-inch Frozen Deep Dish Pie Shell (or Home Made Of Course)
1 Pkg Shirriff Lemon Pie Filling
1/3 Cup Cold Water
2 Eggs
1 – 8 Oz Pkg Cream Cheese, Softened
Thaw & Bake Pie Shell According To Package Directions. Cool.
Cook Lemon Pie Filling According To Package Directions, But Use 2 Whole Eggs, 1/3 Cup Cold Water & 1¾ Cups Boiling Water. Cool 5 Minutes.
Beat Cream Cheese Until Smooth. Reserve 1 Cup Pie Filling For Top. Gradually Blend Remaining Pie Filling Into Cream Cheese. Pour Into Crust; Refrigerate 15 Minutes.
Spread Reserved Pie Filling Over Top. Refrigerate 3 Hours.
Garnish With Whipped Cream & Lemon Slices, If Desired.
Makes 8 Servings.