So I have this theory that there are two different types of dessert people. The people that love desserts with fruit, and those that will tolerate them, but if they had their rathers, they would prefer a good chocolate cake or cookie. I happen to be in the first category. Some of my favorite desserts are pies and cobblers. Or even just a scoop of vanilla ice cream with warm berries on top. My husband on the other hand, is a total group two dessert personality. Give him cake, ice cream, cookies, just leave out anything remotely healthy 🙂 With that being said, since I’m a fruity dessert person, I absolutely loved this! One of the best lemon desserts I’ve ever had. Not too sweet, not too sour, and the texture between the creamy filling, the graham cracker, and the lemon pie filling on top is amazing! Pure heaven on a plate! Definitely a much try if you love fruit desserts!

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  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 can (15 3/4 ounces) lemon pie filling
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for 15 minutes or until serving. Refrigerate leftovers.

Recipe and photo from The Taste of Home Cookbook