1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/3 c. lemon juice
1/2 c. green creme de menthe (or a little less)
1 (9 oz.) container frozen non dairy whipped topping, thawed
1 graham cracker ready crust pie crust
Chocolate curls
Crushed peppermint candies for garnish

In large mixer bowl, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating until smooth. By hand, stir in lemon juice and creme de menthe. Fold in whipped topping. Lightly pile into crust; garnish with chocolate curls. Chill 2 hours. Refrigerate any leftovers.