Creamy Lemon Pie
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/4 cup fresh lemon juice
1 (20 oz) can lemon pie filling
1 graham cracker pie crust
In a mixing bowl, beat the cream cheese until creamy. Add milk and lemon juice, beating until mixture is very creamy. Fold in lemon pie filling, stirring until creamy again. Pour in to pie crust. Refrigerate 3-4 hours before serving.