2 (8-oz.

) blocks cream cheese, softened

1 1/4 c. powdered sugar
Zest of 2 lemons, divided
Juice of 1 lemon
1 c. whipped topping, plus more for garnish
1/4 c. sour cream
kosher salt
1 premade graham cracker crust
1 lemon, sliced into rounds and quartered
Directions
PREP TIME: 0:05
TOTAL TIME: 3:15

1. In a large bowl using a hand mixer, whip cream cheese until smooth. Add powdered
sugar, lemon juice and zest, whipped topping, sour cream, and a pinch of salt. Mix
until smooth and fully combined, then spoon into prepared crust. Smooth top and
place in freezer until set, 6 hours up to overnight.
2. When firm, zest one lemon over surface, then place small dollops of whipped
topping around the edges of the pie, then top with lemon wedges, slice and serve.