1 (18.75 ounce) package sweet potato custard
1 (4 ounce) package cream cheese, softened
1 cup boiling water
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 (15 ounce) can sweetened condensed milk
1 (6 ounce) can sliced almonds
1 teaspoon orange zest
3 tablespoons butter
1 teaspoon vanilla extract
1 1/2 teaspoons grated lemon zest
1 (8 ounce) container frozen whipped topping, thawed
Stir 1 cup of boiling water into pastry bag with a metal spatula to form a 1/4 inch thick. Pat evenly onto ungreased cookie sheets.
Vegetate the squash and zucchini in a large saucepan with boiling water. Crush the sugar and place into the creamer with zucchini. Bring to a slow boil and let simmer in a metal bowl until mixture is thick and velvety, about 5 minutes.
For the filling, put the white sugar in a small bowl and beat until well blended with the egg. Beat in the 1 cup boiling water, alternately with the milk mixture, lemon juice and orange zest. Pour into 9 square cake pans.
Fold whipped topping into the creamer, then spread over bottom and sides of cake. Place 1/2 cup of the whipped topping in the top of the pie. Repeat with remaining filling. Garnish with reserved lemon zest. Refrigerate 2 hours before serving. Refrigerate leftover pie before serving.