Lemon Cream Pie

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Ready in less than 30 minutes! Lemon Cream Pie Prep Time: 25 min ; Start to Finish: 2 hr 40 min Makes: 8 servings Nutrition Information Try a cool and creamy pie that's lovely enough for a holiday dessert, but so easy, you'll be tempted to make it for a weeknight treat. 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box 1 package (8 oz) cream cheese, softened 1 cup milk 1 box (4-serving size) lemon instant pudding and pie filling mix 1/2 cup lemon pie filling (from 15.75-oz can) 1 container (8 oz) frozen (thawed) whipped topping Small, round multi-colored candies, if desired 1 . Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes. 2 . In medium bowl, cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Gradually beat in milk until well blended. Add pudding mix; beat about 30 seconds or until smooth. On low speed, beat in pie filling just until blended. Fold 2 1/4 cups whipped topping into pudding mixture. 3 . Spoon pudding mixture into cooled baked shell. Refrigerate pie at least 2 hours or until set. Pipe or spoon whipped topping on top of pie as desired. Sprinkle with candies. To serve, cut into wedges. High Altitude (3500-6500 ft):No change.