Lemon Icebox Pie

•  1 (9-inch) prepared graham cracker crust
•  2 (8 ounce) packages cream cheese, softened
•  1 (14 ounce) can sweetened condensed milk
•  2 lemons, juiced
•  1 teaspoon lemon zest
•  whipped cream for garnish (Optional)
•  fresh mint leaves for garnish (Optional)

1.  Beat cream cheese in a medium mixing bowl until fluffy. 
2. Add condensed milk, lemon juice, and lemon rind;  mix until smooth.
3.  Pour lemon mixture into crust. 
4. Refrigerate at least 2 hours before serving.
5.  Garnish with whipped cream and mint leaves if desired.
6.  Slice and serve.