Four Season Icebox Dessert

• SPRING
• flour↗3⁄4 cup
• baking soda↗1⁄2 teaspoon
• brown sugar (firmly packed)↗1⁄2 cup

  (firmly packed)

• Rice Krispies3⁄4 cup
• margarine (or butter, melted)1⁄2 cup
• SUMMER
• cream cheese (softened)↗2 (8 ounce) packages
• sugar↗1⁄2 cup
• eggs (beaten)↗3

  (beaten)

• vanilla↗2 teaspoons
• crushed pineapple (drain but reserve juice)↗1 (20 ounce) can
• green food coloring (optional but does make for a 'green summer')↗8 drops

  (optional but does make for a 'green summer')

• FALL
• lemon pie filling (NOT instant, you need the 6 serving size, brand sizes likely vary)1 (212 g) package
• cup reserved pineapple juice3⁄4
• WINTER
• (12 ounce) carton Cool Whip (thawed, I use whipping cream)1

Step-by-step instructions

1. 1

   SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.

2. 2

   SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.

3. 3

   Pour over spring (base), bake at 350 for approximately 20 minutes until set.

4. 4

   FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.

5. 5

   WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.

6. 6

   Refrigerate until ready to use.