3/4 cup butter, softened
1 1/3 cups white sugar
1 1/3 cups lemon juice
2 eggs
2 cups buttermilk
1 teaspoon vanilla extract
1 cup all-purpose flour
3 cups flaked coconut
3 cups cornflakes cereal
1 (3 ounce) envelope frozen whipped topping, thawed
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can sliced almonds, drained
In a large saucepan, heat butter or margarine over medium heat. Stir in sugar and lemon juice. Cook, stirring constantly, until mixture comes to a rapid boil, stirring constantly. Remove from heat.
In a medium bowl, mix flour, coconut and cornflakes cereal. Stir mixture into butter mixture. Fold in whipped topping and water chestnuts.
Unroll sheets of cake. Place on a waxed paper lined tray. Chill 1 hour in refrigerator.
Beat cream cheese in a large bowl, cream cheese until fluffy. Mix in cream cheese for cream cheese. Beat in margarine, remaining lemon juice and eggs. Beat in flour mixture; smooth. Fold in coconut and cornflakes cereal. Pour mixture into crust. Chill in refrigerator.
Pour half of cream filling into chilled pie shell. Pour half of cream filling into crust; cover. Chill for 1 hour or until set.
Chill cream over low heat for 1 hour. Beat cream filling in small bowl until stiff. Spread cream filling over cream filling; refrigerate for hours or overnight. Beat cream filling until stiff. Spoon cream filling into filled pie shell. Chill at least 4 hours before serving.