FOUR-LAYER LEMON PIE

Ingredients

1 cup self-rising flour
1 stick margarine, softened
1 tablespoon sugar
1 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1 cup sugar
1 cup non-dairy whipped topping
1/2 cup lemon juice
1 (14-ounce) can sweetened condensed milk
3 egg yolks
2 cups non-dairy whipped topping

Preparation

In a mixing bowl, mix together the first four ingredients and press in bottom of a 9- x 13-inch baking dish. Bake at 350 degrees for 15-20 minutes, or until lightly browned. Remove from oven and cool completely. In another bowl, cream together the cream cheese and 1 cup sugar. Fold in whipped topping Spread over cooled crust. Refrigerate. In a heavy medium saucepan, combine lemon juice and sweetened condensed milk. Cook over low heat, stirring constantly, 10-15 minutes. Beat egg yolks in a small bowl with a fork until lemon-colored. Add a small amount of hot mixture to egg yolks, beating constantly. Gradually add to hot mixture, stirring constantly. Remove from heat and cool completely. Pour evenly over cream cheese layer. Chill until firm. Spread remaining 2 cups whipped topping over all and refrigerate until ready to cut into squares and serve.