NO BAKE Lemony Cheesecake

We love lemon curd, and this recipe from Dickinson's goes together quickly!

• 10 ounces DICKINSON’S® Lemon Curd
  
• 8 ounces light cream cheese, softened
  
• 32 tablespoons frozen whipped topping, thawed (2 cups)
  
• 1 9" Graham Cracker Pie Crust
  
• Fresh Raspberries & Lemon Slices, optional

1. Beat cream cheese until smooth. Add curd.

2. Fold in whipped topping.

3. Pour into prepared pie crust and refrigerate 2-3 hours.

4. Garnish with optional fresh raspberries and lemon slices.

 

Source: Dickinson's Lemon Curd

Servings/Yield: 8 servings, 1 pie