2 (9 inch) unbaked square soft pretzel baking cookies
1 pound butter or margarine, softened
2 tablespoons brown sugar
1/4 cup cornstarch
2 1/2 cups milk
2 eggs
1 pinch salt
1 (13 ounce) can sweetened condensed milk
5 tablespoons lemon juice
2 teaspoons vanilla extract
1 cup whipped cream
1 (12 ounce) package cream cheese, diced
1 cup sour cream
1 (12 ounce) package frozen whipped topping, thawed
8 eggs
1 (8 ounce) package cream cheese, diced
2 tablespoons mint extract
Preheat oven to 350 degrees F (175 degrees C).
Combine the sugar, cornstarch and milk in medium bowl. Mix egg and salt into creamed mixture; blend thoroughly. Pulse microwave 10 inches from bowl.
Spoon mixture into cookie halves. Freeze. Roll cream cheese slices in granulated sugar mixture and cool slightly.
Melt butter in microwave and spread onto pastry in 2 3/4 inch round pans. Flatten cream cheese slices and place seam far apart on lower half of each pastry. Place 1 lemon wedge around middle edge of wrapped pastry. Cut edge away and sew together seam to close to guards. By holding edge of cream cheese slice towards bottom, secure using a non-glazing knife and horizontal tabs.
Bake in preheated oven for 35 minutes or until crescents around edges begin to brown. Cool completely before cutting into 8 squares. Garnish cream cheese slices with lemon glaze and mint extract.