1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
2 (14 ounce) cans mixed vegetables, drained
1 (8 ounce) package cream cheese, softened
3 tablespoons water
1 packet dry lemon tea mix
1 packet instant vanilla pudding mix
2 cups white chocolate chips
1 egg, lightly beaten
1/3 cup pineapple juice
1/2 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together cream cheese and softened butter until smooth. Stir in mixed vegetables until blended. Mix in the cream cheese mixture, water, lemon tea mix and pudding mix. Mix gently until ingredients are thoroughly combined. Spread mixture evenly into the graham cracker crust. Sprinkle the white chocolate chips over the pie crust.
Roll out pie crust. Cover with cake sheets. Secure with a toothpick or knife. Bake in preheated oven for 35 minutes to 45 minutes.
Remove from oven. Place jelly beans or jelly beans in the bottom of a greased 13x9 inch jelly bean pan. Spread jelly beans over cream cheese layer and sprinkle with lemon zest. Place lemon coulis over jelly bean layer. Remove jelly beans and drizzle over pie.