2 1/2 cups white sugar
1 1/2 cups lemon juice
1 1/2 cups light brown sugar
1 1/2 teaspoons lemon zest
1 (8 ounce) package cream cheese, softened
2 eggs
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant cream cheese, softened
1 (3 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
Spread caramel or chocolate glaze over pie crust. Drizzle with lemon glaze. Repeat with remaining ingredients and lemon zest. Wrap bottom and sides of pie with foil. Place a piece of waxed paper between two tart shells, and place back of foil on the bottom shell. Place the pastry bag over eight foil layers. Place pie over foil. Insert one side of waxed paper above edge of pastry bag. Secure with fork or cookie cutters. Brush sides and top with whipped topping. Place stuffed tart in pie pan.
Bake in preheated oven for 40 to 45 minutes, or until bubbly in center. Cool completely. Cut into 1/4 inch squares. Ice cream topping can be refrigerated and frozen. Cool completely. Cut into squares.