Lemon Cream Cheese Refrigerator Dessert (No-Bake) - cooking recipe

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)

Preparation

Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
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).
In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
Add in the lemon juice; beat until combined.
Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
Spread the mixture over the top of the cooled crumb crust.
Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
Chill for 2 hours before serving.