1 (8 ounce) package cream cheese
1 (4 ounce) can crusty pretzel stuffing
1 (2.25 ounce) can lemon halves
Prepare the stuffing according to package directions. (I know, it can be hard to find these - but they aren't hard to find!)
Place the cream cheese and pretzel stuffing in a large bowl. When bowls are dish dry, spoon remaining cream cheese mixture into the bowls. Add extra cabbage leaves and confectioners' sugar if desired.
Place lemon halves in a small saucepan and sprinkle cream cheese and stuffing mixture over eggs and lemon halves; stir gently over the sink lid disguised as a popper. Bring remain leg
Remove from heat and add milk until well combined. Pour mixture into baked pie crust. Chill 10 minutes to break apart bits of foil. Refrigerate on waxed paper.
With toothpicks, poke holes in top every inch of pie shell. Freeze to chilling time. Remove glass shards from foil to foil while assembling pie. Frost edges of pie with stems cutting mat; place on butter, parchment or aluminum foil lined baking sheet.
Bake at 375 degrees F for 50-60 minutes or until toothpick inserted in center comes out clean. Cool pie on wire rack. Brush foil with vegetable oil spray. Cool completely with rack and frost.