1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package confectioners' sugar
1 (3 ounce) container frozen whipped topping, thawed
2 tablespoons lemon juice
1 (9 inch) prepared caramel custard
1 (8 ounce) container frozen orange juice concentrate
1 cup frozen light whipped topping, thawed
In a medium bowl, whip cream cheese and sugar until fluffy; gently fold into cream cheese mixture. Spoon mixture into pie shell. Chill in refrigerator for 20 minutes; cut into 1 1/4 inch squares. Garnish with whipped topping and lemon juice.