Excellent pie. However, I did have to add more lemon juice - probably 1/3 c. in all. Next time I'll add some lemon zest as well. Great idea by at least one reviewer to cube the cream cheese - worked perfectly. I used a regular flour pastry that I had made - I much prefer the crisp pastry with the creaminess of the filling. I used whipped cream rather than Cool Whip and folded some of it into the cooled filling. The quantity easily filled two whole pies. I'll be making this again for sure. All our guests loved it.

Between a pudding pie and a cream cheese pie. Very good. Be sure to cook pudding per pie instructions. Add more lemon juice and zest and about half of the cool whip added gives pie a lighter texture. A little labor intensive but well worth it

I thought this recipe was great on its own, however, for company, I decided to use a refrigerated pie crust that I baked before filling. I made it the day before so the pie would have plenty of time to "set". The next day I made raspberry sauce (from this site) and once that was cooled and thickened, I spread it on the pie and refrigerated until just before I was ready to serve it. I made my own whipped cream using heavy cream, spread that on top and garnished with fresh raspberries and mint leaves (for color). Oh my, the 2 flavors of lemon and raspberry blended beautifully. Everyone raved about the dessert, including my husband who was never a fan of lemon pie. I forgot to mention I had the smaller pudding boxes and ended up using 3, but doubling the rest of the ingredients, as I wanted extra filling to make parfaits for my gluten free family members. Thanks for posting a wonderful recipe I will definitely make again!

This was easy and very delicious. Big hit with the family. I will say that it was difficult finding cook lemon pudding. Next time I find it...I will purchase several boxes...so yummy!

Yummy! I did add an extra tablespoon of lemon juice and also added lemon zest in the filling for more zing. Make sure you use the pie directions and not the pudding directions on the box when preparing the pie filling or it might be too thin for your liking. To make the cream cheese blend a bit easier soften it to room temperature, cut it into 1" cubes and then stir in. This is just personal preference, but I don't like the taste of cool-whip, so I use Reddi-whip instead. But you have to add this on the pie slices as you serve them so it doesn't 'deflate' on the pie. And lastly, the second time I made it, I used a pre-cooked and cooled pie dough crust - more work of course, but super yummy too!

The was the best lemon pie ever recipe was modified slight when mix pudding add 50% less water which allows the batter to thicken to a cheese cake texture I call it Lemon Cream Cheese Pie also add 3tbsp lemon juice to recipe boost flavor

This is my second time making this pie and I sure hope it comes out better than the first time. My first shot at making it was not so good because I had a hard time with getting the cream cheese to mix in well, and I found it to be a little too sweet for my liking. This time I followed another reviewer's advice and cubed and softened the cream cheese. I also cut the sugar but not too much. I also added another tablespoon of lemon juice. The mixture tasted fantastic! I'm waiting for it to set right. One thing is that I have a lot of leftover filling. I couldn't find a 4.3oz pudding package, so I used two 2.9oz packages. I'm not sure if that's the reason I have so much leftover. I refuse to let it go to waste, so now I'm about to find another way to use it!

Very sweet.

I love this pie. The first time I made it as written and it was good. The amount of tartness and lemon flavor is personal, fortunately this recipe works if you add extra lemon juice. I loved the hints from a previous reviewers: Bring the pudding to a full boil, cubing/softening the cream cheese, and mixing in some of the thawed topping. The second time I made an altered recipe. I used two (2.9oz) packages instead of one large (4.3oz) package. While the pudding was thickened but still boiling hot I took it completely off the stove (instead of turning the heat to low) and add the softened and cubed cream cheese mixing it in with a hand mixer. I added an extra 4 ounces (making a total of 12oz) of cream cheese which made it so creamy delicious. I added more lemon juice for a total of 1 cup of lemon juice. After the condensed milk and lemon juice were mixed in, I added one (8oz) container of completely thawed whipped topping. I used a hand mixer to get everything completely mixed together. After pouring the filling into the graham cracker pie crusts and refrigerating, the pies were set in less than an hour. When ready to serve I topped with additional thawed whipped topping. The additional cream cheese, lemon juice and whipped topping made enough filling for three purchased graham cracker crusts. Like the first pie, made with the original directions, these pies set up beautifully and have the perfect texture and lemony tartness I crave.

We loved this! It does take quite a while to set up, so I suggest making it the night before. As other reviews stated there was extra filling, so I filled the mini graham pie cups for the kids and they loved it. Great recipe, thanks!