1 (18 ounce) package French vanilla pudding
2 cups water
1/2 teaspoon lemon juice
1 cup milk
1/2 (15 ounce) can evaporated milk
2 tablespoons white sugar
2 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
In a medium sink, mix together the pudding and water. Stir in lemon juice and milk; pour mixture into the pan.
In a medium saucepan, combine the water, lemon juice, milk, evaporated milk and sugar; heat over medium heat. Slowly pour into the pie, stirring constantly.
Slowly cook and stir the vanilla and lemon zest; stir until golden. Remove from heat. Pour cream cheese mixture over pudding mixture. Chill in refrigerator for 2 hours or overnight.
Spread cream cheese mixture over pudding mixture. Chill in refrigerator for at least 2 hours. Refrigerate remaining pudding for up to 4 hours, if desired.
Grease and flour a 9 inch or 9 inch round pan. Roll crust into a 4 inch round. Dust top and bottom with flour. Cut to 1/4 inch slices.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until toothpick inserted in center comes out clean. Turn crust over and bake for an additional 10 to 15 minutes. Remove pan from oven and allow to cool completely.