1 (2 ounce) package cream cheese, softened
1 (1 ounce) package lemon flavored Jell-O mix
1/4 cup white sugar
1 tablespoon lemon juice
1 egg, beaten
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 teaspoon lemon zest
1 cup lukewarm water
1 cup white sugar
1 pound fresh corn kernels
1 small squash, sliced into 1/4 inch rounds
2 large tomatoes, chopped
1 cup chopped pecans
3 tablespoons butter
In a large bowl, beat cream cheese, lemon flavored gelatin, sugar, lemon juice, egg, vanilla, lemon zest, lemon zest and lemon zest until smooth. Mix in water and sugar. Mix into cream cheese mixture until well blended. Pour into pie crust. Chill as needed.
Preheat oven to 350 degrees F (175 degrees C). Place pumpkin pie filling in the bottom of a 9 inch round pan. Add a layer of lemon pie filling. Layer cream cheese mixture and remaining lemon filling on top of cream cheese mixture.
Bake uncovered in preheated oven for 45 minutes. Remove from oven and let stand until cool enough to handle. Sprinkle top with corn. Cool completely before cutting.
Layer corn and squash on top of cream cheese mixture. Slowly pour lemon pie filling over corn. Place lemon pie filling onto cream cheese filling. Sprinkle top with mint and pecans.
Bake uncovered for 60 to 70 minutes in the preheated oven, until filling is set. Cool completely before cutting into bars.