For the crust: Graham cracker crumbs; sugar; butter Philadelphia Cream Cheese: Let the cream cheese sit on the countertop for 30 to 45 minutes so it softens a bit and makes the filling simpler to blend.
Sour cream, Cool Whip Lemon juice just squeezed fresh — For something different, try following this recipe using lime juice!
Lemon zest: To avoid large bits of lemon peel ending up in the creamy filling, use a fine zester. sweets
To make the crust, set the oven to 350ºF. In a small mixing bowl, toss the crust ingredients; then, press them into a 9-inch pie pan. Bake for eight minutes; then, cool completely.
To a blender, add the softened cream cheese, sugar, and sour cream; blend till smooth. Add the lemon juice and zest; then, mix in the Cool Whip.
Pour the filling into the cooled pie crust; refrigerate until the filling sets, three to four hours. Present alongside a dollop of Cool Whip and a lemon slice.