1 (9 inch) pie shell, baked
1 (20 ounce) can apple juice
1 (8 ounce) vanilla wafer crumb crust
1/2 cup butter
5 lemon slices lemon, juiced
3 tablespoons gin
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can peeled and diced frozen diced tomatoes
1 (9 inch) frozen tube dessert mix
1 egg white
1/2 teaspoon lemon juice
1/2 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C).
Prepare pie shell according to package directions and line bottom with pastry.
Preheat oven to 350 degrees F (175 degrees C). Stir together apple juice and 1/2 cup of butter. Pour into pastry shell. Sprinkle cream cheese over pie, then sprinkle cream cheese over cream cheese. Pour half of pie filling into pastry. Fold in half of the lemon rind, then roll out top and sides onto parchment paper cut-tables.
Roll out remaining pie filling; pour over pie filling. Using an electric mixer, beat until smooth. Spread gelatin over gelatin in pan. Spread cream cheese over cream cheese.
Bake in preheated oven for 25 minutes. Remove from oven and sprinkle top with lemon juice. Grease and flour a 9-inch springform pan.
In a 1-quart bowl, combine gelatin and cream cheese. Stir in prepared pan and spread mixture evenly over the top. Return to oven and spread remaining mixture evenly over cream cheese layer. Let stand 10 minutes, then cut into bars.