(A really really easy dessert.)
1 9" frozen deep dish pie shell
1 pkg Shirriff Lemon Pie Filling
1/3 c. cold water
1 3/4 c. boiling water
1 pkg cream cheese softened
Thaw and bake pie shell according to package directions. Cool.
Cook lemon pie filling according to package directions, but use 2 whole eggs, 1/3 cup cold water and 1 3/4 c. boiling water. Cool 5 minutes.
Beat cream cheese until smooth. Reserve 1 cup pie filling for top. Gradually blend remaining pie filling into cream cheese. Pour into crust; refrigerate 15 minutes.
Spread reserved pie filling over top. Refrigerate 3 hours. Garnish with whipped cream and lemon slices if desired.