Lemon Lush Pie
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|2||graham cracker pie crust|
|2||eight ounce cream cheese (@ room temperature)|
|1/2 c||white sugar|
|1/2 c||powdered sugar|
|2||small boxes instant lemon pudding|
|3 1/2 c||milk|
|16 oz||whipped topping|
|1/4 c||crushed vanilla wafers, graham crackers or pecans|
Cream sugars into cream cheese with hand mixer.
Divide and spread cream cheese mixture into bottom of pie crusts.
In separate bowl, mix pudding mix with milk. Stir well with wire whisk until pudding begins to set.
Divide pudding and spread over cream cheese mixture in each pie crust.
Top each pie with whipped topping.
Garnish each pie with crushed vanilla wafers, graham crackers or pecans.
Refrigerate 4 - 6 hours until well set.