Garnish: whipped topping, lemon slices, fresh mint
Instructions
In a large bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add condensed milk and lemon zest and juice, beating until combined. Fold in whipped topping. Spoon filling into prepared crust, smoothing top with an offset spatula.
Cover, and refrigerate until firm, approximately 3 hours or up to 3 days. Garnish with whipped topping, lemon slices, and mint, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/easy-lemon-icebox-pie-recipe/