If this takes you longer, you should consider taking a class in, Package Opening 101.
| 2-8 oz. pkg. cream cheese, room temperature | 1 cup half and half or light cream |
| 1 cup powdered sugar | 1 cup Cool Whip |
| 2 Tbs. fresh lemon juice | 1 prepared graham cracker pie shell |
| 1/2 tsp. vanilla | 1-16 oz. can cherry pie filling or your favorite* |
| 1-3.4 oz. pkg. instant lemon pudding mix |
Cream in food processor cream cheese, powdered sugar, lemon juice and vanilla. Blend until quite soft. In another bowl combine pudding mix and half and half. Mix well. Fold in cream cheese mixture and Cool Whip. Put in pie shell and chill. Invert the plastic liner from purchased pie shell and cover top. Chill overnight. Cover top with pie filling. Decorate with a little extra Cool Whip, if desired. Serves 6. *Note: If there is a lot of that jelly stuff on your pie filling, dump it in a sieve and shake some of it off. Makes it easier at serving time.