(8oz) pkgs cream cheese, softened
T. lemon juice, optional
(8oz) container cool whip
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.