Cream Cheese Crepes with Lemon Meringue

• Meringue Cookies
• 1 egg white
• 1/4 tsp. cream of tartar
• 1/4 tsp. vanilla extract
• 1/3 cup granulated sugar
• Cream Cheese Filling
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened and divided
• 3/4 cup icing sugar
• zest and juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup whipping cream, whipped
• Cheesy Lemon Sauce
• 1 box (212 g) lemon pie filling
• Crepes
• 1 cup flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 2 Tbsp. butter, melted
• 1/4 tsp. salt

1. Preheat oven to 300 degrees F.
2. Meringue Cookies: Beat egg white, cream of tartar and vanilla with mixer until foamy.
3. Slowly add the granulated sugar while beating until stiff peaks form.
4. Drop heaping teaspoonfuls of the egg white mixture onto parchment-covered baking sheet.
5. Bake for 25 to 30 min.
6. or until firm to the touch.
7. Cool completely.
8. Meanwhile, prepare Cream Cheese Filling.
9. Cream Cheese Filling: Mix half the cream cheese, icing sugar, lemon zest and juice until thoroughly blended; gently fold in whipped cream.
10. Refrigerate until ready to assemble crepes.
11. Cheesy Lemon Sauce: Prepare pie filling according to package directions, omitting the butter.
12. While hot, whisk in half the remaining cream cheese.
13. Refrigerate until ready to use.
14. Crepes: In a large bowl, whisk together flour and eggs; gradually add the milk, water, butter and salt whisking until mixture is smooth.
15. Heat a small crepe pan or skillet over high heat.
16. Spray with cooking spray.
17. Pour 1/4 cup batter into pan; swirli to evenly coat the inside of pan.
18. Cook crepe for 1 to 2 min.
19. or until crepe is loose and browned on the bottom.
20. Turn over and cook other side.
21. Spoon 2 Tbsp.
22. cream cheese filling onto each Crepe, then roll up.
23. Top with Creamy Lemon Sauce.
24. Garnish each with a Meringue Cookie.

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Taken from www.kraftrecipes.com/recipes/cream-cheese-crepes-lemon-meringue-130397.aspx (may not work)