Layered lemon dessert #2
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter or margarine |
| 1 | cup | Flour |
| ½ | cup | Pecans; finely chopped |
| 1 | pack | (8-oz) cream cheese; softened |
| 1½ | cup | Confectioner's sugar |
| 1½ | cup | Whipped topping |
| 2 | cups | Sugar |
| ⅓ | cup | Cornstarch |
| ¼ | teaspoon | Salt |
| 2 | cups | Water; divided |
| 3 | Eggs | |
| ¼ | cup | Vinegar |
| ¼ | cup | Lemon juice |
| 1 | tablespoon | Butter or margarine |
| 1 | teaspoon | Lemon extract |
Directions
FILLING
Date: Tue, 19 Mar 1996 23:31:03 -0500 From: Wendy Lockman <wlockman@...> Source: Taste of Home Magazine, 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.
MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #80
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .