Creamy Lemon Supreme

Crust:

• 15 lemon or vanilla creme-filled sandwich cookies, finely chopped
• 3 Tbs butter, melted
• 1 lemon

Filling:

• 2 lemons
• 1 pkg (2.9oz) lemon cook and serve pudding (not instant)
• 1/2 cup sugar
• 2 cups water, divided
• 2 egg yolks
• 1 Tbs butter
  
• 2 pkgs (8oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1 (8oz) container of cool whip

1. Lightly spray spring form pan with cooking spray. For crust, finely chop cookies. Combine crumbs with melted butter and press into bottom of pan. Cut 6 thin slices from lemon; cut each slice in half. Place lemon halves against inside collar of pan with cut side touching crust. Refrigerate while preparing filling.
2. For filling, zest lemons to measure 1 1/2 tsp. zest. Juice lemons to measure 1/4 cup juice. Combine pudding mix, sugar, 1/4 cup water and egg yolks in small saucepan; stir until blended. Stir in remaining 1 3/4 cups water. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Set aside 1/2 cup of the pudding; cool slightly. Whisk butter and lemon juice into remaining pudding in saucepan; cool 15 min stirring twice.
3. In bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved 1/2 cup lemon pudding and 1 tsp lemon zest. Fold in 2 cups cool whip; spread over crust.
   
4. Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling. Spreading gently. Refrigerate at least 6 hours.
   
5. Run knife around sides of dessert; release collar from pan. Garnish with remaining cool whip and lemon zest.

12 servings