3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup milk
1 (9 inch) prepared Frosting
1 egg
1/2 cup milk
2 tablespoons lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
1 (19 ounce) can crushed pineapple, drained
2 tablespoons margarine, melted
1/4 cup margarine
1 cup hot water
1 tablespoon lemon zest
1 egg, beaten
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
3/4 cup butter, diced
2 cups frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the cream cheese, sugar, milk, ground brown sugar, lemon juice, lemon zest and lemon zest. Mix well. Add egg and milk mixture, and mix until well blended. Fold in lemon zest and lemon zest.
Pour filling into crust. Pat 1 teaspoon of filling into the bottom of each paper crust. Spread remaining filling on top of crust. Refrigerate for 2 hours or overnight.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown. Cool at room temperature.
In the morning, melt whipped topping, one cup margarine and cream cheese in a high heat. Mix well. Place cream cheese mixture over whipped topping. Cover with pineapple and cream cheese filling and refrigerate for 2 hours. Remove from refrigerator and stir in cream cheese mixture. Refrigerate crust for 1 hour, or until room temperature.
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