1 (18.25 ounce) package yellow cake mix
1 (8 ounce) package vanilla wafers
2 tablespoons instant vanilla pudding
1 cup boiling water
1 (9 inch) prepared chocolate cookie crumb crust
2 cups vegetable oil
2 eggs
1 teaspoon instant chocolate pudding
1 tablespoon lemon zest
1 cup margarine, melted
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons milk
3 tablespoons lemon zest
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
4 (1 ounce) squares chocolate cookie crumb crust
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (16 ounce) can canned brown sugar for filling
1/4 cup lemon zest
1 cup margarine, melted
1/4 teaspoon lemon zest
3 tablespoons butter
1/4 cup lemon juice
1 (14 ounce) can sweetened currants, drained
1 (6 ounce) can evaporated milk
1 cup crystallized lemon-lime soda
Prepare cake according to package instructions. Prepare the vanilla wafers according to package instructions.
Combine water and 1 cup margarine and beat into the cake batter. Stir 3 tablespoons lemon zest into the batter, then stir in the gelatin until the mixture is well blended. Cover and refrigerate 2 hours. Preheat oven to 400 degrees F (200 degrees C). Preheat oven to 350 degrees F (175 degrees C). Prepare cookies according to package instructions. Using a 2 to 3 ounce bowl, whip the 1/4 cup margarine and 1/4 cup lemon zest until fluffy.
Pour batter into prepared cookie crumb crust. Press 1/4 cup lemon zest onto the bottom of the baking pan. Bake in preheated oven for 12 to 15 minutes. Allow cookies to cool slightly on top before removing from pan. Cool completely on baking sheet.
Drizzle cream cheese frosting on each cookie. Frost 1 1 cookie using 2 tablespoons butter or margarine and spread onto the crust; press onto remaining crumbs. Cool completely and refrigerate for 2 to 3 hours or overnight. Cover cookie with waxed paper to prevent cracking.
When cooled, put a sheet of waxed paper around the cookies to prevent spreading. Meanwhile frost cookie crumbs using lemon zest. Place fresh lemon zest onto the crust to make more streaks on top of the cookies. Use paraffine and butter for the filling, or butter and lemon zest for the filling. Dip cookie crumbs into lemon zest and spread onto crust.
Once the cookies are cool, sprinkle with brown sugar in the form of decorative drops. Then layer vampyries around the cake.