An easy dip for a party or picnic, and it tastes just like a lemon pie. Made with Musselman’s Lemon Pie Filling.
Unwrap cream cheese and microwave for 10 seconds. Beat cream cheese on medium high speed for 2-3 minutes until light and fluffy.
With mixer off, add heavy whipping cream. Slowly mix on low speed until liquid has been incorporated. Turn mixer to medium-high and beat for 2-3 more minutes.
Add lemon pie filling and mix until combined.
In a food processor, grind graham crackers into a fine crumb. Pour into a microwave safe bowl.
Add butter to bowl with crushed graham crackers and microwave for 30 seconds until butter is melted. Stir to combine.
Pour half the graham cracker/butter mixture in the bottom of a bowl. Layer half of the cheesecake mixture on top. Top with remaining graham crackers and cheesecake mixture.
Refrigerate for 30 minutes before serving.