1 baked pie crust, cooled 1-113 gm pkg jello lemon pie filling ½ cup sugar 1 ¼ cup water 2 egg yolks, beaten 1 cup milk 1-125 gm pkg cream cheese, softened 1 tbsp butter 2 egg whites ¼ cup sugar Combine pie filling, ½ cup sugar & ¼ cup of water in saucepan. Blend in egg yolks, 1 cup water & milk. Cook, stirring constantly, over medium heat until it comes to a boil. Beat cream cheese in small bowl until smooth. Beat ½ of pie filling into cheese. Stir butter into remaining half of filling. Beat egg whites until foamy. Gradually beat in ¼ cup sugar & continue beating until it forms stiff peaks. Fold egg whites into lemon cheese mixture. Spread evenly in baked pie shell. Chill 5 min. Spoon remaining pie filling over filling in shell. Chill 3 hours.