3 (8 ounce) packages cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
6 eggs
1 cup milk
1 cup heavy whipping cream
1 cup white sugar
4 (3 ounce) packages cream cheese, softened
1 teaspoon lemon zest
3 tablespoons lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: Dissolve cream cheese and peanut butter in a large bowl through a sieve into a large bowl. Mix 1/3 cup cream cheese mixture with 4 eggs. Fold in 1 1 cup whipping cream, sugar, and lemon zest. Mix until well blended. Fold in whipped cream, lemon zest, and lemon juice. Pour mixture into a 9x13 inch pan.
To Make Pudding: In a large saucepan, melt butter and peanut butter. Mix remaining 2 eggs and 1 cup heavy whipping cream into saucepan. Stir over low heat until mixture is thick and smooth. Return mixture to heat.
To Make Filling: Fill 8 round 1 1-inch jelly-roll pans with whipped cream filling. Place cake in prepared pans. Make sure hot spot is within 1 inch of edge of pan. Pour about 1/2 cup whipped cream filling over cake. Arrange cake in centers of prepared pans. Place second layer of pie plate side down on bottom of cake. Top with remaining whipped cream. Sprinkle cake with remaining lemon zest. Cover and refrigerate overnight.
Bake 20 to 30 minutes in preheated oven, until center of pie is pale and filling is lightly browned.
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