Layered Lemon Pie

Ingredients
Pastry for two single-crust pies (9 inches)
1-1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
3 egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup butter, cubed
1 teaspoon grated lemon peel
1 teaspoon lemon extract
3 drops yellow food coloring, optional

SECOND LAYER:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix

TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed

Nutritional Facts
1 piece equals 428 calories, 21 g fat (13 g saturated fat), 68 mg cholesterol, 321 mg sodium, 56 g carbohydrate, trace fiber, 4 g protein.

Directions
Preheat oven to 450°. Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.
In a large saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter, lemon peel, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 30 minutes or until firm.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand 2 minutes or until soft-set. Gently spread into pies. Refrigerate 30 minutes or until set.
For topping, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set. Yield: 2 pies