1 (9 inch) unbaked pie crust
1 (1 ounce) package instant citrus pie filling
1/3 cup distilled lemon juice
1/4 cup sugar
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
2 eggs
1 (8 ounce) container frozen whipped topping, thawed
In a large bowl, beat cream cheese and lemon juice together. Beat in sugar. Place whipped topping into baking pan. Pour cream cheese mixture over whipped topping. Freeze for 2 hours or overnight before serving. Serve frozen.