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.