1 (16 ounce) package graham cracker crusts
2 tablespoons butter
2 egg yolks, beaten
1 1/2 cups lemon/lime flavored water
1 (8 ounce) container frozen whipped topping, thawed and cut into 1/2-inch slices
1 (8 ounce) container frozen whipped topping, thawed and cut into 1/2-inch pieces
2 (3.4 ounce) packages instant vanilla pudding mix
1 cup heavy cream, divided
2/3 cup lemon cordial syrup
3 tablespoons white sugar
1 1/2 teaspoons ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch pan.
Melt butter in a nonstick saucepan over medium heat. Place bottom half of crust in pan and spread a layer of lemon/lime over it. Next layer Cream cheese, then sprinkle with egg yolks and continue spreading cake batter over cream cheese layer. Top with remaining 1/4 cup of frosting.
Spread topped pie filling over soup reservoir. In a medium bowl combine pudding mix and 1 cup heavy cream. Beat on medium speed until pudding thickens, about 5 minutes. Now pour soup mixture over top filling. Sprinkle top with remaining 2/3 cup frosting. Let pudding cool for 5 1/2 to 8 hours, then pour over top filling. Let stand 8 hours. Store in refrigerator.