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| Bottom Layer: 1/2 cup/125 mL butter 1 cup/250 mL flour 1/2 cup/125 mL chopped pecans 1 tsp/5 mL Butter Extract Cream Layer: 1 cup/250 mL powdered sugar 8 oz/227 g fat-free or light cream cheese (at room temperature) 1 tsp/5 mL Original Double-Strength Vanilla Half of a 1-quart/liter container of whipped toppingLemon Layer: 1 pie filling recipe from Watkins Lemon Dessert package, using 2-1/2 cups/625 mL water, Lemon Dessert Mix 1 tbsp/15 mL lemon juice |
Cooking Directions |
| Combine bottom layer ingredients and pack into an 11 x 7”/28 x 18 cm baking pan. Bake at 375°F/190°C for 15 minutes. Cool completely. Cream together powdered sugar and cream cheese. Add whipped topping and fold in. Prepare lemon pie filling; add lemon juice and let cool. Spread a thin layer of cream mixture over baked bottom layer. Spread lemon filling on top; spread rest of cream mixture on top of that. Chill. (Note: Chilling after applying lemon layer may make it easier to spread top layer.) Cut in large squares.(Note: Other Watkins Dessert Mixes may be used in place of Lemon.) |
Delicious Lemon Squares
April 2, 2008 at 7:15 pm (Recipes, Watkins)
Tags: butter extract, lemon dessert mix, Recipes, vanilla
