1-Baked Pie Crust*
2-cans (22oz size) Musselman's Lemon Pie Filling
Pour 1-1/2 cans into the prepared cooled pie crust; set in refrig while fixing 2nd layer.
2-cups Philly ''Ready-To-Eat'' Cheesecake Filling
1-cup Cool Whip Lite
1/2-cup Powdered Sugar
the other 1/2-can of the Lemon Pie Filling
Fold together and spread over top of the Lemon pie filling already in crust;
(do NOT mix these together, you want it in 2-layers).
Spreading cheesecake layer all the way to crust edges.
*You could also use a crust of gramcracker, shortbread or cookie
(depends on what flavor you want to make instead of Lemon).
Can make a this chocolate, coconut cream, banana, butterscotch...make it your choice.
Decorate top with ''leaves and roses'' you make out of your left over pie-dough,
(leaves can be easly cut out with a knife, and twist some dough to form the rose),
place on cookie sheet and brush with egg or milk, bake while baking the crust.
I also put the leftover dough on the cookie sheet and crumble to sprinkle on top.
If you make yours coconut cream then sprinkle toasted coconut on top...etc.
''If You Need Help, Ask God. If You Don't, Thank God''...Cin(\0/)
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