1 (3 ounce) package cream cheese, softened
1 cup peanut butter
1/2 cup white sugar
3 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 cup flaked coconut
1 (3 ounce) package instant vanilla pudding mix
1 tablespoon lemon zest
1/2 cup white sugar
2 tablespoons lemon zest
1 (8 ounce) package confectioners' sugar
1 teaspoon lemon zest
1 tablespoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese until smooth. Stir in the peanut butter and sugar. Mix gently until well blended. Stir in milk, eggs and vanilla extract.
Transfer mixture into a 9 inch pie pan. Layer with pudding mix, lemon zest, sugar, lemon zest and confectioners' sugar. (Note: This recipe is best in a frosting. If using whipped cream, use lemon zest. If using plain yogurt, use lemon zest.)
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until pastry is golden. Cool for 10 minutes, then cut into squares or freeze for later use.