Layered lemon dessert #1

Yield: 15 Servings

Measure Ingredient
½ cup Butter or margarine
1 cup All-purpose flour
½ cup Chopped pecans
1 pack (8-oz) cream cheese; softened
1½ cup Sifted powdered sugar
1 carton (8-oz) frozen whipped topping; thawed and divided
2 cups Sugar
¼ cup Cornstarch plus
2 tablespoons Cornstarch
¼ teaspoon Salt
2 cups Water; divided
3 \N Eggs; beaten
¼ cup Vinegar
¼ cup Lemon juice
1 tablespoon Butter or margarine
1 teaspoon Lemon extract
\N \N Additional chopped pecans (optional)

Cut butter into flour with a pastry blender until mixture resembles coarse meal; stir ½ cp pecans into flour mixture. Press pecan mixture into a 13x9x2-inch pan. Bake at 350 degrees for 15 minutes or until golden brown.

Combine cream cheese and powdered sugar; beat at medium speed of an electric mixer until fluffy. Fold 1-½ cups whipped topping into cheese mixture. Spread over crust. Chill.

Combine sugar, cornstarch and salt in a heavy saucepan; add ¼ cup water, stirring to make a smooth paste. Add eggs, vinegar, lemon juice and remaining 1-¾ cups water, stirring well. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute. Remove from heat; add butter and lemon extract. Cool. Spread lemon filling over cream cheese layer. Dollop each serving with the remaining whipped topping. Sprinkle with pecans, if desired. 15 servings.




From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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