graham cracker pie crust
eight ounce cream cheese (@ room temperature)
small boxes instant lemon pudding
3 1/2 c
crushed vanilla wafers, graham crackers or pecans
1Cream sugars into cream cheese with hand mixer.
2Divide and spread cream cheese mixture into bottom of pie crusts.
3In separate bowl, mix pudding mix with milk. Stir well with wire whisk until pudding begins to set.
4Divide pudding and spread over cream cheese mixture in each pie crust.
5Top each pie with whipped topping.
6Garnish each pie with crushed vanilla wafers, graham crackers or pecans.
7Refrigerate 4 - 6 hours until well set.