Preparation

• Heat oven to 350ºF.
• Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups whipped topping. Spread onto bottom of crust.
• Beat cream cheese, remaining milk and 1/4 cup sugar in separate medium bowl. Stir in remaining whipped topping. Spread over pudding layer in crust.
• Mix remaining sugar and cornstarch in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until well blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
• Spread lemon mixture over pie. Refrigerate 4 hours.