Instructions: In a mixing bowl, beat the cream cheese and add the sweetened condensed milk. Mix until well blended. Add the frozen lemonade and the vanilla, mix well. Stir in the pie filling and then gently fold in the whipped topping.

Pour into pie shells and refrigerate until firm.

We usually substitute the pie crusts with a graham cracker crust in the bottom of a 9 x 13 cake pan. You can also reserve a small amount of the pie filling and use it to decorate the top of the pies.

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