12 lemon creme filled sandwich cookies, finely chopped
3 tablespoons butter, melted
1- 2.9 lemon cook pudding (not instant)
1/2 cup sugar
2 cups water
2 egg yolks
1 tablespoon butter
2- 8 oz. packages of cream cheese softened
1/2 cup powdered sugar
8 oz. thawed cool whip
Zest the lemons to have 1 tsp then juice the lemons measuring 1/4 cup.
Combine the pudding, sugar and 1/4 of the water and yolks in a medium saucepan. Whisk the mixture until blended then slowly whisk in the rest of the water.
Cook over medium heat stirring constantly until it comes to a full boil. Remove from heat and take out 1/2 cup of this mixture and set aside then add the butter and lemon juice to the saucepan and stir until melted.
Set aside for 15 minutes and stir twice during that time
In a large bowl take the cream cheese and powdered sugar mixing it well; add in the 1/2 cup of lemon pudding and the lemon zest. Mix well.
Fold in 2 cups of cool whip and spread it over the crust.
Gently spoon the remaining lemon pudding onto the cream cheese mixture and the refrigerate for at least 6 hours to set.
Remove collar, garnish with the remaining cool whip (pipe into swirls around edge of dessert) and cut into wedges