- 2 (8oz) pkgs cream cheese, softened
- 1/3 c. sugar
- 2 T. lemon juice, optional
- 1 (8oz) container cool whip
- 1 graham cracker pie crust
1. Beat cream cheese, sugar and lemon juice (if using) in a large mixer bowl on medium speed til well blended.
2. Gently stir in 2 c. cool whip.
3. Spoon into crust.
4. Refrigerate at least 3 hours, or til set.
5. Spread remaining cool whip over top.
6. Top with berries or pie filling if desired.