Ingredients
Crust:
12 lemon creme-filled sandwich cookies, finely chopped (1½ cups)
3 tablespoons butter or margarine, melted
1 lemon
Filling:
2 lemons
1 package (2.9 ounces) lemon cook and serve pudding and pie filling (not instant)
½ cup sugar
2 cups water, divided
2 egg yolks
1 tablespoon butter or margarine
2 packages (8 ounces each) cream cheese, softened
½ cup powdered sugar
1 container (8 ounces) frozen whipped topping, thawed, divided
Preparation
