Lemon Ice Box Pie

1 - 9 inch prepared graham cracker crust

2 - 8 ounce packages of cream cheese, softened

1 - 14 ounce can of sweetened condensed milk

2 lemons juiced

1 teaspoon lemon zest

In medium mixing bowl beat cream cheese until fluffy.  Add milk, lemon juice and zest.  Mix until smooth, pour mixture into crust.  Refrigerate for at least 2 hours.

I also put this in a regular pie crust like you would for cream pies, and garnish with whip topping.