Lemon Cream Pie

Lemon Cream Pie

1 refrigerated pie crust (15-oz box), softened as directed
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

Heat oven to 450. 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. 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.

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. To serve, cut into wedges.