Crust
2 cups cookie crumbs, finely ground
1/2 cup butter or margarine
1/2 tsp grated lemon rind – optional
Combine and press evenly into 9×13 pan.
Filling
15 oz farmer cheese
8 oz cream cheese
3/4 cup sour cream
3/4 cup plain yogurt
1 Tbsp vanilla
6 heaping Tbsp flour
6 eggs, separated
1.5 cups sugar
1/2 package instant vanilla pudding mix
Mix cheeses, sour cream, yogurt & vanilla. Stir in flour and egg yolks. In a separate bowl beat egg whites until stiff, gradually adding sugar. Continue to beat while adding pudding mix. Fold egg whites into cheese mixture and pour over crust. Bake at 350 for 60 min. Turn off oven and leave in cake to cool for 20 minutes.
Topping
1 cup whipping cream
1 cup milk
1/2 package instant vanilla pudding mix
Beat everything until firm but not stiff. Spread over cooled cheese pie. Refrigerate for several hours. The frosting becomes stiff enough to slice.
