From the Kitchen of Joan Craig
1 pkg. (4-serving size) lemon flavor pudding and pie filling
� cup sugar
2� cups water
1 egg
1 baked 8-inch pie shell or crumb crust, cooled
1� c. thawed whipped topping
Prepare filling mix as directed on package for pie. Cool 5 minutes, stirring once or twice. Measure 1 cup filling into a bowl. Place plastic wrap directly on surface; cool thoroughly. Pour remaining filling into pie shell and chill. Stir reserved filling until smooth; blend in whipped topping. Spoon over filling in pie shell. Chill 3 hours. Garnish with additional whipped topping and lemon slices, if desired.