1 - 9" baked pie shell
1/2 cup cream cheese
Juice and zest of 1 large lemon (1/4 cup juice)
2 vanilla pudding cups (about 7-8 oz)
2 cups Cool Whip
Whisk cream cheese, lemon juice and zest together, then blend in the pudding until smooth.
Fold in the Cool Whip...
and pour into the cooled pie shell. (I may have over baked the crust a bit, oops!)
Chill several hours before serving.