Got this from my archives, going through some older cookbooks of mine & Oh I remember this one, made it all the time then for some reason forgot about it. any lemon lovers will want to put this in their cookbook. These would be good in tart shells as well.

Ingredients

8 serv.

baked pie crust1
9-inch
lemon pie filling mix↗1 package
cream cheese, softened↗1 package
softened

Step-by-step instructions

1
Cook lemon filling using pkg directions.
2
Cool 5 minute.
3
Beat cream cheese till smooth.
4
Remove 1c. pie filling.
5
Gradually add pie filling to cream cheese.
6
Pour into pie shell, refridgerate 15 minute.
7
Spread reserved pie filling over top.
8
Refridgerate for 3 hours.

Source: food.com

Original recipe ↗

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