Lemon Cream Pie

• 46 vanilla wafers, finely crushed (about 1-1/2 cups)
• 1/3 cup butter, melted
• 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
• 3/4 cup plus 2 Tbsp. cold milk, divided
• zest and 1/4 cup juice from 2 lemons, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar, divided
• 2 Tbsp. cornstarch
• 1/2 cup water
• 1 egg yolk

1. Heat oven to 350 degrees F.
2. Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate.
3. Bake 10 min.
4. ; cool.
5. Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min.
6. (Pudding will be thick.)
7. Stir in 1-1/2 cups COOL WHIP.
8. Spread onto bottom of crust.
9. Beat cream cheese, 1/4 cup milk and remaining milk in separate medium bowl until blended.
10. Stir in remaining COOL WHIP; spread over pudding layer in crust.
11. Mix cornstarch and remaining sugar in small saucepan.
12. Stir in water and lemon juice; cook on medium heat 10 min.
13. or until mixture is thickened and just comes to boil, stirring frequently.
14. Add small amount to egg yolk in small bowl; stir until blended.
15. Gradually stir into remaining lemon mixture in saucepan; cook 1 min.
16. or until heated through, stirring constantly.
17. Strain, if necessary.
18. Cool slightly.
19. Spread lemon mixture over pie.
20. Refrigerate 4 hours.

vanilla wafers, butter, cold milk, lemons, philadelphia cream cheese, sugar, cornstarch, water, egg yolk

Taken from www.kraftrecipes.com/recipes/lemon-cream-pie-120316.aspx (may not work)