CREAM CHEESE PIE
1 8 oz. block of cream cheese (regular....not low fat)
1 can Eagle Brand condensed milk
1/3 cup lemon juice
* Soften cream cheese to about room temperature
* In a large bowl, using a hand mixer on low; slowly add condensed milk and mix until completely smooth.
* When ALL lumps are gone, slowly add lemon juice.
* Pour into graham cracker crust and let set up in fridge.
*Serve plain or with strawberry or cherry pie filling as a topping.
This one is good!
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