1 cup butter
3 cups packed light brown sugar
2 eggs
4 1/2 cups milk
3 tablespoons lemon juice
1 teaspoon cornstarch
1 (8 ounce) package cream cheese, softened
1 (11 ounce) package frozen whipped topping, thawed
Preheat the oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
Line a large mold or 9- inch square pan with parchment paper. Place 1 cup of butter in the mold. Shape cream cheese into a ball or shape into a small mold out of cream cheese cheese.
Fold whipped topping into creamed cream cheese. Roll rolled cream cheese mixture and sugar over topping in mold. Spread cream cream cheese mixture over cream cheese filling.
Bake uncovered in preheated oven for 60 minutes, until a toothpick inserted into center of pie comes out clean. Cool completely before serving.