Creamy Lemon Supreme

CRUST:
12 lemon filled sandwich cookies -- finely chopped (1-1/2 cups)
3 tablespoons melted butter or margarine
1 large lemon

FILLING:
2 large lemons
1 package lemon pudding mix -- 2.9 oz, not instant
1/2 cup granulated sugar
2 cups water
2 large egg yolks
1 tablespoon margarine
2 8 ounces cream cheese -- softened
1/2 cup powdered sugar
1 8 Ounce cool whip®

Lightly spray spring form pan. Combine cookie crumbs and melted butter, press into bottom of pan. Cut 6 thin slices from lemons, cut each slice in half, place lemon halves against inside collar of pan with cut side touching crust, refrigerate while preparing filling.

Zest lemons to measure 1 1/2 teaspoons, squeeze lemons to get 1/4 cup juice. Combine pudding mix, sugar, 1/4 cup water and egg yolks in small 2-quart 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, lemon juice into remaining pudding in sauce pan. Cool 15 minutes, stirring twice. Combine cream cheese and powdered sugar, mix well and whisk in remaining 1/2 cup lemon pudding and 1 teaspoon lemon zest. Fold in 2 cups of whipped topping and spread over crust. Stir remaining lemon pudding and spoon evenly over cream cheese filling, spreading evenly. Chill at least 6 hours.


NOTES : This is a wonderful dessert for all of you lemon lovers. It is so pretty with the whole lemons around the bottom.