cin's easy as pie lemon-cheesecake pie

How To Make cin's easy as pie lemon-cheesecake pie

• 1

  Pour 1 1/2 cans of the Lemon Pie Filling into the baked and cooled pie crust; set in refrigerator while fixing 2nd layer.
• 2

  Use the other 1/2-can of the Lemon Pie Filling to fold together with the 2 c Philly ''Ready-To-Eat'' Cheesecake Filling, the 1-cup Cool Whip Lite and the 1/2-cup Powdered Sugar. Spread over top of the Lemon pie filling already in crust; spreading cheesecake layer all the way to crusts edge, (do NOT mix these together, you want it in 2-layers).
• 3

  Decorate top with ''leaves and roses'' you make out of your left over pie-dough from when you made the crust. Leaves can be easly cut out with a knife, and twist some dough to form the rose, place on cookie sheet and brush with egg or milk. Bake while baking the crust. I also put any leftover dough on the cookie sheet, bake and crumble to sprinkle on top.
• 4

  *You could also use a crust of gramcracker, shortbread or cookie (depends on what flavor you want to make instead of Lemon).
• 5

  If you want you can make this chocolate, coconut cream, banana cream, butterscotch...just make it your choice. The flavor possibilities are endless.
• 6

  NOTE: My "green" on is a Key Lime one. When you make it into a cream-cheese coconut cream pie...top it with toasted coconut. Butterscotch, top with butterscotch, peanut or toffee chips. When making it into chocolate, top it with mini-chocolate chips, grated chocolate or wedges of a chocolate bar. If banana you can top with crushed dried-banana-chops.
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