November 24, 2010 by wcobserver
1 8oz pkg cream cheese
½ cup sugar
½ cup milk
1 tsp. vanilla
2 tsp. lemon juice
1 5 oz whipped topping
Cream the cream cheese until smooth. Gradually add sugar. Add milk, vanilla, and lemon juice until well blended. Fold in whip topping. Pour into 9 inch graham cracker crust. Or double ingredients and pour into 9 x 13 dish with graham cracker crust.
Let stand in refrigerator at least 4 hours.