Something cool and sweet for a summertime treat.

• 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
• 1/2 cup sugar
• 1 tbsp. fresh lemon juice (may substitute lime juice)
• 1/2 tsp. grated lemon peel (may substitute lime peel)
• 1/2 tsp. vanilla
• 2 eggs
• 1 Honey Maid Graham Pie Crust (6 oz.)

Mix cream cheese, sugar, juice, peel and vanilla with electric mixer on medium until well blended. Add eggs; mix just until blended. Pour into crust. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with whipped topping and lemon slices.