Cream Cheese Pie

Directions

1. 1
   Take cream cheese out of the refridgerator before you begin, and bring to room temperature for a smoother pie.
2. 2
   Take the plastic cover off the crusts, remove the paper insert, and save to cover pies.
3. 3
   In a bowl, beat together on medium to high speed: cream cheese, sweetened condensed milk (shake well before adding, scrape the bottom of the can), and lemon juice until smooth.
4. 4
   Add cool whip, and beat on low until ingredients are blended.
5. 5
   Transfer mixture into graham cracker crusts, putting half of mixture in each crust, or all into one deep dish crust.
6. 6
   Cover with plastic top, and refridgerate for at least one hour before serving.
7. 7
   Just before serving, add fruit topping of your choice.