Cantaloupe Cream Pie II

INGREDIENTS

• Crust
• 1 cup all-purpose flour
• 3 tablespoons confectioners' sugar
• 8 tablespoons margarine
• Pie Filling
• 4 cups cantaloupe - peeled, seeded and pureed
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 egg yolks
• 3 tablespoons water
• 1 tablespoon margarine
• Topping
• 1 (8 ounce) package Neufchatel (light cream) cheese, at room temperature
• 1/2 cup sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed