Layered Lemon Pie

1 package 8-oz. cream cheese, softened

1/2 cup sugar

1 can lemon pie filling

1 carton 8-oz. frozen whipped topping thawed

1 graham cracker crust

In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for 15 minutes or until serving. Refrigerate leftovers.