(by Shirley McNevich)
1 can Lucky Leaf lemon pie filling
1 can Eagle brand sweetened condensed milk (NOT evaporated)
1 lemon (squeezed for juice; save peel)
2 boxes phyllo cups (can also be marked as fillo cups--they are mini pie shells that have been pre-baked and are frozen)
1 - 8oz. Cool Whip
1 cup crushed graham crackers
In a bowl add pie filling, Eagle milk, 3 TBSP of the fresh lemon juice, and 1 TBSP of the grated lemon rind (zest). Fill each of the phyllo cups with the lemon filling. Refrigerate until firm. Spoon a little Cool Whip on top of each and sprinkle graham cracker crumbs over the top of each. Refrigerate until cold.