1Bring 16 oz. of cream cheese to room temperature. When cream cheese reached room temp. put cream cheese into large mixing bowl, add 2 TBSP. of lemon liquor . Beat on medium speed until cream cheese can easily folded with a spatula .
2Then add the 21 oz. of canned lemon creme' ( I used Duncan Hines ) . Fold lemon creme' into cream cheese until well mixed .
3Pour mixture into 8 oz. graham cracker crust. Add1 1/2 tsp. of lemon liquor to your favorite thawed whipped topping and top the pie . Put pie into fridge over night , then cut serve & enjoy. A very light tasting dessert .