Lemon Cream Cheese Refrigerator Dessert (No-Bake)

This is no-bake except for the crust. If you are using the packaged lemon pie filling mix add in a couple tablespoons of fresh lemon juice just to "kick it up a notch" and also a couple drops of yellow food colouring if desired.! If you prefer a sweeter filling then add in some sugar when beating the cream cheese mixture, just remember that the Cool Whip is already sweetened. To save time make the crust up to a day in advance. You can double this and make it in a 13 x 9-inch pan, and I strongly suggest doing so, this dessert is AMAZING!

• Ready In: 3 hrs
• Serves: 9

Ingredients

• CRUST

• 1 1⁄2 cups graham cracker crumbs
• 1⁄3 cup  melted butter
• 1⁄4 cup sugar

• FILLING

• 12  ounces cream cheese, softened
• 1  cup powdered sugar
• 1 (8 ounce) container  cool whip  frozen whipped topping (completely thawed)
• 2  tablespoons fresh lemon juice (can use bottled)
•  lemon pie filling, cooled (can use homemeade or store-bought)
•  whipped cream (or use Cool Whip topping, thawed) (optional)

Directions

1. Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
2. Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot).
3. In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
4. Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
5. Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
6. In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
7. Add in the lemon juice; beat until combined.
8. Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
9. Spread the mixture over the top of the cooled crumb crust.
10. Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
11. Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
12. Chill for 2 hours before serving.