Four Season Icebox Dessert

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 3/4 cup flour
• 1/2 teaspoon baking soda
• 1/2 cup brown sugar (firmly packed)
• 3/4 cup rice krispies
• 1/2 cup margarine (or butter, melted)
• 2 (8 ounce) packages cream cheese (softened)
• 1/2 cup sugar
• 3 eggs (beaten)
• 2 teaspoons vanilla
• 1 (20 ounce) can crushed pineapple (drain but reserve juice)
• 8 drops green food coloring (optional but does make for a 'green summer')
• 1 (212 g) package lemon pie filling (not instant, you need the 6 serving size, brand sizes likely vary)
• 3/4 cup reserved pineapple juice
• 1 (12 ounce) carton cool whip (thawed, i use whipping cream)

Recipe

• 1 spring: for base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
• 2 summer: soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
• 3 pour over spring (base), bake at 350 for approximately 20 minutes until set.
• 4 fall: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
• 5 winter: when lemon filling is cool, cover with cool whip or whipping cream about 1 - 1 1/2 inch thickness.
• 6 refrigerate until ready to use.