1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 stick butter, melted
Combine and press into an 8x8 inch pan or dish.
8 ounces cream cheese at room temperature
1 can Eagle Brand Milk
1/2 cup lemon juice
2 cups whipped topping
Whisk together all the ingredients until smooth. Pour evenly over the crust. Cover and refrigerate 6 hours.
Presented by Olivia Sipe, Miss Olivia's Kitchen