1 (9 inch) pie crust, baked
1 (8 ounce) can evaporated milk
2 tablespoons lemon zest
2 tablespoons grated lemon zest
1 (9 inch) prepared chocolate cookie crumb crust
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) can cream cheese, softened
1 (4 ounce) can evaporated milk
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) can cream cheese, softened
1 (3 ounce) package cream cheese, sliced
1 (4 ounce) package instant vanilla pudding mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch round pans.
In a large bowl, mix evaporated milk, lemon zest, lemon peel, chocolate cookie crumb crust, pudding mix, cream cheese, evaporated milk, a/2 can of cream of tartar, and vanilla pudding mix.
Arrange the chocolate cookie crumb crust into a single layer on the bottom of a 9 inch springform pan. On the top layer, layer the cream cheese mixture. Spread the pudding mixture over the cream cheese layer. Sprinkle the cream cheese mixture over the chocolate cookie crumb crust. Garnish with the lemon zest and vanilla pudding mix.
Bake in preheated oven for 40 minutes, or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
In a large bowl, whip cream cheese until fluffy. Beat in cream of tartar, lemon zest and lemon peel. Beat in whipped cream. Beat in lemon zest and vanilla pudding mix. Mix in evaporated milk and cream cheese. Beat in whipped cream and lemon zest. Beat in cream cheese mixture. Fold in lemon zest and vanilla pudding mix. Garnish with chopped whipped cream. Place cooled pie over pan.