Peggy'S Lemon Pie - cooking recipe

Ingredients

3 graham cracker crust pie shells
2 (8 oz.) pkg. cream cheese (room temperature)
2 cans Eagle Brand milk
1 large container Cool Whip
3 tsp. vanilla
1/2 c. lemon juice

Preparation

Cream softened cream cheese and milk until smooth.
Add Cool Whip; blend well.
Add vanilla and lemon juice last and, when mixture is smooth, pour into pie shells and refrigerate overnight.