Light Lemon Cream Cheese Pie - cooking recipe

Ingredients

1 (9 inch) low-fat graham cracker crusts
1 (14 ounce) can fat-free sweetened condensed milk
1 (8 ounce) package fat free cream cheese
1/2 cup nellie & joe's key west lemon juice (I'm sure regular lemon or even lime juice will do fine)
8 ounces fat-free cool whip, thawed

Preparation

Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well.
Pour into graham cracker crust and chill for several hours or overnight.
Filling should be firm.
Garnish if desired with additional Cool Whip.