Step 1

1 Combine the cream cheese, sugar and lemon juice in the bowl of a stand mixer or handheld electric mixer; beat on medium speed until well combined

Step 2

2 Use a spatula to fold in the cookie pieces and whipped topping until well incorporated

Step 3

3 Spoon the mixure into the graham cracker pie crust, spreading the filling evenly

Step 4

4 Cover loosely and refrigerate for at least 3 hours or up to overnight

Step 5

5 Just before serving, decorate with multicolored sprinkles, if desired