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RECIPE SUBMITTED BY Pat Ward Creegan

LEMON PIE

Makes 1 9-inch pie
1 (4.3 oz) package non-instant lemon pudding mix

1 (8 oz) package cream cheese
1/2 (14 oz) can sweetened condensed milk

3 T lemon juice
1 (9 inch) prepared graham cracker crust

1 (8 oz) container frozen whipped topping, thawed

Cook pudding as directed on package. After pudding thickens, turn down heat to low.
Stir in cream cheese, condensed milk & lemon juice.

Stir frequently, as mixture may stick to saucepan.
Pour mixture into graham cracker crust. Cover & refrigerate.

When pie is ready, serve with whipped topping.

 

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