No-Bake Lemony Cheesecake
- 1 (8 oz.) package light cream cheese softened
- 1 (10 oz.) jar Dickinson's® Lemon Curd
- 2 cups light whipped topping thawed, plus more for topping
- 1 (9-inch) graham cracker pie crust
- Fresh raspberries and lemon slices
- BEAT cream cheese in medium bowl until smooth. Add curd. Fold in whipped topping. Pour into prepared pie crust. Chill 2 to 3 hours. Garnish with dollops of whipped topiing and fresh raspberries and lemon slices, if desired.
Yield: 8 servings