Okay, so I had like 17 egg yolks to use and I found this recipe. I had to open two cans of milk, and there was like 1 1/4" leftover, so instead of whipped topping in the second layer, I whipped up the leftover milk till it was frothy (with a little sugar), added the cream cheese and 1.5 c of powdered sugar and four egg yolks and whipped if for a few minutes, then poured it over the hot crust and baked it for another 6 minutes or so. Poured pudding layer on top of that and omitted the toppings altogether. Very, very rich. Thanks, PaNik!