1 (14 ounce) package cream cheese, softened
1 (3 ounce) package powdered gelatin
3/4 cup white sugar
1 cup creamy peanut butter
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 (3 ounce) package instant chocolate pudding mix
1 (18 ounce) can frozen whipped topping, thawed
1 (16 ounce) can sweetened condensed milk
1 (8 ounce) can evaporated milk
1 tablespoon lemon zest
2 tablespoons brown sugar
1 tablespoon milk
1 egg, beaten
1 teaspoon vanilla extract
2 teaspoons lemon zest
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Place frozen whipped topping in a medium bowl. Beat together white sugar, peanut butter, oil, eggs, vanilla extract, lemon juice and lemon zest. Beat until light yellow.
Fold whipped topping into cream cheese mixture; pour mixture into 9 inch pie pan. Chill until serving. Chill pie for several hours before serving.