Ingredients

Chocolate crust (store bought or Hershey crumb recipe)
layer 1:
8 Ounce cream cheese
3/4 c. powder sugar
8 Ounces cool whip
1 Teaspoon vanilla

layer 2:
1 lg. box chocolate pudding Please Note: Minus 1/2 c. milk
cool whip
chocolate curls

Cooking Instructions

In food processor, combine flour and margarine; process with on-off motion until coarse crumbs. Add water and blend until mixture forms a ball. Roll out on a floured surface to a 12-inch circle; line a 9-inch pie plate. Trim edges. Cover pastry with 9-inch circle of wax paper; prick holes through paper and pastry with fork. Weigh down with dried beans or rice; bake at 350 degrees F. 10 minutes. Remove beans and paper; bake 15 to 20 minutes or until lightly browned. Let cool. Custard: In food processor or blender, blend egg yolks, cornstarch, gelatin and lemon juice; add boiling water and blend thoroughly. Blend in lemon rind and margarine. Pour in small pan and heat to boiling, stirring constantly, until thickened. Let cool slightly; stir in sweetener. Pour in piecrust. Chill for 2 hours. Topping: In bowl, beat egg whites until stiff, but not dry, peaks forms. Prepare whipped topping according to package directions, substituting milk for water. Gently fold in egg whites. Spread over chilled custard. Garnish with lemon slices. Serve immediately.
 
 
 "Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)