Layered lemon dessert

Yield: 16 Servings

Measure Ingredient
6 tablespoons Butter or margarine
1 cup Flour
½ cup Pecans; finely chopped
\N \N ***filling***
1 pack Cream cheese; softened; 8 oz
1½ cup Confectioner's sugar
1½ cup Whipped topping
2 cups Sugar
⅓ cup Cornstarch
¼ teaspoon Salt
2 cups Water; divided
3 \N Eggs
¼ cup Vinegar
¼ cup Lemon juice
1 tablespoon Butter or margarine
1 teaspoon Lemon extract

Recipe by: Sue Klapper Cut butter into flour until crumbly. Stir in pecans. Beat cream cheese and confectioners sugar until fluffy. Fold in whipped top Cool Spread over cream cheese layer. Chill 2 hours or overnight.

Source: Taste of Home Magazine.

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