Lemon Cream Cheese Pie Deloris Isaacson

1 cup sugar 1/2 cup cornstarch

2 1/2 cups cold water 3 egg yolks, beaten

2/3 cup lemon juice, divided 1/8 tsp. salt

3 Tbsp. butter or margarine 1 can sweetened condensed milk

1 - 8 oz. cream cheese softened 1 pkg. lemon instant pudding

2 pie shells (9" baked)

Whipped cream Lemon slices

In a saucepan, combine sugar and cornstarch. Gradually stir in water, mixing until smooth. Cook and stir over medium high heat until thickened and clear. Quickly stir in egg yolks. Bring to a boil. Boil for 1 minute stirring constantly. Remove from heat, stir in 1/3 cup lemon juice, salt and butter. Cool for several hours or overnight. In mixing bowl, blend condensed milk and cream cheese until smooth. Stir in pudding mix and remaining lemon juice. Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.