4 Layer Pie

• 1 package Pecan Sandies Cookies
• 1 stick Butter, Melted
• 1 package Cream Cheese, 8 Oz Pkg
• 1 cup Sugar
• 1 container Cool Whip (8oz.), Thawed
• 6 whole Egg Yolks
• 2 cans Eagle Brand Condensed Milk, 14 Oz
• 1 cup Fresh Lemon Juice
• 1 container Cool Whip (8oz.), Thawed

1. Layer 1
2. Place the package of Pecan Sandies Cookies in a large Ziploc bag. Break them until you have a nice crumb crust. Pour butter into bag with cookie crumbs. Mix until blended. Press firmly into 9 x 13 dish.
3. Layer 2
4. Mix on low cream cheese, sugar and container of cool whip. Spread onto Layer 1.
5. Layer 3
6. Beat eggs yolks, Eagle Brand and lemon juice until well blended. Spread onto Layer 2.
7. Layer 4
8. Finish off top with second container of cool whip.
9. Place in Fridge for a couple of hours before serving.
10. This recipe can be made several different ways. Instead of doing the lemon layer you could do Chocolate pudding. Also I have made it with Strawberry pie filling mixed with a pint of fresh strawberries. Every time it's a huge hit.

sandies, butter, cream cheese, sugar, egg yolks, milk, lemon juice

Taken from tastykitchen.com/recipes/desserts/4-layer-pie/ (may not work)