Quick and Easy Lemon Pie

1 (4.3 oz) pkg. non-instant lemon pudding mix
1 (8 oz.) pkg. cream cheese, room temperature
1/2 (of a 14 oz.) can sweetened condensed milk
4 T. lemon juice
1 prepared graham cracker crust (use the large 10 serving size crust)
1 (8 oz.) container frozen whipped topping, thawed

1. Cook pudding as directed on package. After pudding thickens, turn down heat to low. Stir in cream cheese, condensed milk, and lemon juice. Stir frequently as mixture may stick to saucepan. (Cook & stir until all ingredients are thoroughly incorporated & thickened.)
2. Pour mixture into graham cracker crust. Cover and refrigerate 4+ hours or overnight. When pie is ready, serve with whipped topping.

This is a really sweet, refreshing treat. Just thinking about it makes me want some!

--Keri