Layered Lemon Pie

1 package (8 ounces) cream cheese (light is okay)
½ cup sugar (Splenda is okay)
1 can (15 ¾ ounces) lemon pie filling
1 carton (8 ounces) frozen whipped topping, thawed (Lite is okay)
1 graham cracker crust (9inches)

In a small mixing 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 1 minutes or until serving. Refrigerate leftovers.