Lemon Cream Pie

Directions

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