Friday and Saturday Dad and I went to a camp out at some friends back yard (Josh was on drill). It rained the first day, but the second day I and the boys there went swimming at their pit. There was a big jump you could do.
Crust 2 cups of all purpose flour 1 cup butter melted
Lemon Mixture 1 1/2 cups sugar 1/4 cornstarch 1/4 cups of all purpose flour 1 3/4 cups of cold water 3 egg yokes beaten 2/3 lemon juice 2 tablespoons butter
Cream Cheese Mixture 1 8 oz package of cream cheese softened 3 cups powered sugar 1 8 oz carton of Whipped Topping thawed
In a small bowl , stir flour and butter together. Press into a ungreased pan 13x9 inch pan. Bake at 350 degrees for 18-20 minutes until golden brown; cool on a rack.
In a large sauce pan, combine sugar, cornstarch, and flour. Stir in water, stirring until smooth. Cook and stir over medium high heat until thickened and bubbling. Reduce heat; cook and stir 2 minutes longer.
Remove from heat and stir in a small amount of the hot mixture into the eggs yolks; return all to the pan, string constantly. Bring to a gentle boil, cook and stir another two minutes. Stir in lemon juice and butter. then transfer to a bowl and chill.
In a large mixing bowl, beat cream cheese and powered sugar until smooth. Slowly beat whipped topping in. Crumble the crust and set aside 1/2 cup of it.
In a trifle bowl (or large bowl) put crust down, then half of the lemon mixture making it smooth, then half of the cream mixture making it smooth, then repeat and sprinkle the 1/2 cup of crust on top.