Cream Cheese Pie

My dad got this recipe from a friend he works with. It was an instant favorite. My dad and I both make these for large gatherings.

• Ready In: 1 hr 15 mins
• Serves: 8-16
• Yields: 2 pies

Ingredients

• 1⁄2 cup lemon juice
• 8  ounces cream cheese, at room temperature
• 1 (10 ounce) can sweetened condensed milk
• 1 (8 ounce) container  whipped topping, such as Cool Whip
• 2 (14 ounce) cans  pie filling
• 2  graham cracker pie crust

Directions

1. Take cream cheese out of the refridgerator before you begin, and bring to room temperature for a smoother pie. Take the plastic cover off the crusts, remove the paper insert, and save to cover pies.
2. In a bowl, beat together on medium to high speed: cream cheese, sweetened condensed milk (shake well before adding, scrape the bottom of the can), and lemon juice until smooth.
3. Add cool whip, and beat on low until ingredients are blended.
4. Transfer mixture into graham cracker crusts, putting half of mixture in each crust, or all into one deep dish crust.
5. Cover with plastic top, and refridgerate for at least one hour before serving. Just before serving, add fruit topping of your choice.