March 31, 2010

Easy Lemon Pie

1 can Eagle Brand Milk
8 oz. Cream Cheese
3/4-1 cup Real Lemon Juice
8 oz. Cool Whip, thawed
Beat milk and cream cheese together until soft and fluffy. Stir in lemon juice until well blended. Fold in Cool Whip. Pour mixture into a prepared Chocolate Pie Crust. Chill several hours or until pie is set.

Makes 8 servings. A graham cracker crust can also be substituted.