Four Season Icebox Dessert

• SPRING
• 3/4 cup flour
• 1/2 teaspoon baking soda
• 1/2 cup brown sugar (firmly packed)
• 3/4 cup Rice Krispies
• 1/2 cup margarine (or butter, melted)
• SUMMER
• 2 (8 ounce) packages cream cheese (softened)
• 1/2 cup sugar
• 3 eggs (beaten)
• 2 teaspoons vanilla
• 1 (20 ounce) can crushed pineapple (drain but reserve juice)
• 8 drops green food coloring (optional but does make for a 'green summer')
• FALL
• 1 (212 g) package lemon pie filling (NOT instant, you need the 6 serving size, brand sizes likely vary)
• 3/4 cup reserved pineapple juice
• WINTER
• 1 (12 ounce) carton Cool Whip (thawed, I use whipping cream)

1. SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
2. SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
3. Pour over spring (base), bake at 350 for approximately 20 minutes until set.
4. FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
5. WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.
6. Refrigerate until ready to use.

spring, flour, baking soda, brown sugar, rice krispies, margarine, cream cheese, sugar, eggs, vanilla, pineapple, coloring, fall, lemon pie filling, pineapple juice

Taken from www.food.com/recipe/four-season-icebox-dessert-338260 (may not work)