Lemon Cream Cheese Pie

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 and bring to a boil; boil for 1 minute, stirring constantly.

Remove from heat; stir in 1/3 cup lemon juice, salt and oleo.

Cool for several hours or overnight.

In a bowl, blend Eagle Brand milk and cream cheese until smooth; stir in pudding and remaining lemon juice. Fold into chilled lemon filling.

Divide and spoon into baked pie shells.

Chill several hours.

Garnish with whipped cream and lemon slices.