Layered Lemon Bars with Creamy Mousse Filling

• Crust
• 3-1/2 qt. Golden OREO Pieces-Medium, finely crushed
• 2 cups unsalted butter, melted
• Lemon Custard
• 20 each eggs
• 1-1/2 qt. sugar
• 2 tsp. baking powder
• 1/4 cup lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1-1/3 cups lemon juice Safeway 4 ct For $5.00 thru 02/09
• Creamy Mousse
• PHILADELPHIA Original Cream Cheese, softened
• 1 cup JELL-O Vanilla Instant Pudding
• 2-1/2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 3 cups heavy cream
• 2 qt. prepared whipped topping
• 1-1/2 qt. Golden OREO Pieces-Medium, divided

1. Crust: Mix crushed OREO Pieces and butter; press about 3 cups onto bottom of each of 4 foil-lined 13x9-inch pans (or press all onto bottom of 1 lined 13x9-inch pan for trial recipe).
2. Bake in 300 degrees F-convection oven 7 min.
3. ; cool.
4. Lemon Custard: Beat eggs with mixer fitted with paddle attachment until well blended.
5. Add remaining ingredients; mix well.
6. Pour about 2 cups over each Crust.
7. Bake 15 to 18 min.
8. or until centers are set.
9. Vanilla Mousse: Beat cream cheese in large bowl with mixer on medium speed 2 min., stopping occasionally to scrape bottom and side of bowl.
10. Add dry pudding mix; beat until well blended.
11. Beat in lemon zest and juice.
12. Gradually add cream, beating on low speed until well blended.
13. Fold in whipped topping and 1 qt.
14. of the OREO Pieces (or 1 cup of the OREO Pieces for trial recipe).
15. Carefully spread about 3-1/2 cups mousse over Lemon Custard in each pan.
16. Crush remaining OREO Pieces to form fine crumbs; sprinkle over Vanilla Mousse layer.
17. Refrigerate until ready to serve.

crust, golden oreo, unsalted butter, lemon custard, eggs, sugar, baking powder, lemon zest, lemon juice, mousse, philadelphia original cream cheese, lemon zest, lemon juice, heavy cream, golden oreo

Taken from www.kraftrecipes.com/recipes/layered-lemon-bars-creamy-mousse-filling-116493.aspx (may not work)