Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup whipped topping, thawed

Instructions:

  1. In a medium bowl, stir together the graham cracker crumbs and sugar.
  2. Pour in the melted butter and stir until the mixture resembles wet sand.
  3. Pour the mixture into a 9-inch pie plate and press firmly into the bottom and up the sides using the bottom of a measuring cup.
  4. Place the crust in the freezer for 10 minutes to firm up.
  5. Using a hand mixer on medium-high speed, beat the softened cream cheese until light and fluffy.
  6. Gradually beat in the sweetened condensed milk until the texture is glossy and smooth.
  7. Stir in the vanilla extract and lemon juice.
  8. Using a rubber spatula, gently fold in the whipped topping using a cut-and-fold motion to maintain aeration.
  9. Pour the filling into the chilled graham cracker crust and smooth the top with a spatula.
  10. Cover and refrigerate for at least 4 hours to set.