Lemon Cream Pie

Contributed By: Becky Buckner

Ingredients:

One 16-ounce Graham cracker crust pie shell.
One 14-ounce can Eagle condensed milk.
One-half cup lemon juice.
One 18-ounce container of Cool Whip.

Method:

Mix lemon juice and Eagle condensed milk. Fold in Cool Whip. Pour into Graham cracker crust pie shell. Chill for three hours or until set.

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