1 cup cream cheese, softened
1 cup white sugar
1 egg
1 (9 inch) prepared chocolate cookie crumbs
1 tablespoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese or margarine, softened
1/2 teaspoon lemon zest
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking dish.
In a large bowl, mix together cream cheese, sugar, egg, chocolate cookie crumbs and lemon juice to form a roll of cream cheese jelly.
Spread a few tablespoons of cream cheese jelly across bottom of prepared baking dish. Drop remaining 2 tablespoons cream cheese jelly on top. Place remaining cookie crumbs in a medium mixing bowl. Spread cream cheese jelly over cream cheese and lemon zest layer.
Bake in the preheated oven for 35 minutes. Cool slightly and chill in refrigerator 30 minutes.
Heat milk in a large saucepan over medium heat. Pour about four cups of cream cheese mixture into cream cheese tube; pipe to bottom of prepared baking dish. The cream cheese filling will be begin to appear brown, and then turn into syrup, as the filling is stretched into the pot. Cool immediately and reheat pie, parting it up with whipped topping. Cool completely before cutting into slices. Recipe