Lemon Delight

for the crust I usually buy a 9" graham cracker crust. I take it out of the pie pan and put it in a zip lock bag and mash all the lumps out of it. Then I just put enough of the crumbs in the bottom of the pan I am going to put it in. I spray a little Pam on the and bake it in a 350 deg oven for about 10 minutes. then I put it in freezer to cool. I save the left over crumbs
to sprinkle over the top.

1st layer:
1 - 8 oz package softened fat free cream cheese
1/4 cup soft margarine - 1/4 tsp vanilla
1 cup powdered sugar
beat the cream cheese till smooth. Then add
the rest of the ingredients. Add enough softened cool whip to make it spreadable. Spread this over the graham cracker crust and return to the freezer.

2nd layer:
1 - can fat free eagle brand milk
1/2 cup real lemon juice (I use the bottled real
lemon juice).
1/2 tsp vanilla.
mix all the ingredients together. I always taste it to see if it taste lemony. if not I add a little more lemon juice. Pour this mixture over the 1st layer. put in freezer.

3rd layer:
softened fat free cool whip. Spread the cool whip on top of the lemon layer. I always sprinkle some graham cracker crumbs over the top.
note: i put this in an 8" x 8" pan that is at least four inches deep. Place this in your freezer.

to serve I just let it set out for a few minutes.
I like it while is is still a little on the frozen side.
if you double the recipe you need to use a 9" x 13" pan. I hope you enjoy this recipe. My family loves it...
Carol in Tn

http://www.nancyskitchen.com