Lemon Cream Cheese Pie - cooking recipe

Ingredients

1 c. sugar
1/2 c. cornstarch
2 1/2 c. cold water
3 egg yolks
1/2 c. lemon juice
1/8 tsp. salt
3 Tbsp. margarine
1 can Eagle Brand milk
1 (8 oz.) pkg. cream cheese
1 pkg. instant pie mix
1/3 c. lemon juice

Preparation

Mix well sugar, cornstarch and cold water.
Cook and stir until smooth.
Stir in egg yolks.
Slowly bring to boil, stirring constantly.
Add lemon juice, salt and margarine.
Cool.
Combine cream cheese and milk.
Mix well.
Stir in pie mix and lemon juice.
Fold in with first mixture.
Pour into pie crusts.
Top with Cool Whip.
This is enough for two pies.