Back Bottom Layer:
1/2 Cup / 125 mL Butter
1 Cup / 250 mL Flour
1/2 Cup / 125 mL Chopped Pecans
1 teas. / 5 mL Watkins Butter Extract
Cream Layer:
1 Cup / 250 mL Powdered Sugar
8 oz. / 227 g Fat-Free or Light Cream Cheese (at room
temperature)
1 teas. / 5 mL Watkins Vanilla Extract
Half of a 1-Quart / Liter Container of Whipped Topping
Lemon Layer:
1 Pie Filling Recipe from Watkins Lemon Dessert
Can, using 2-1/2 Cups / 625 mL Water, Watkins
Lemon Dessert Mix
1 Tbsp. / 15 mL Lemon Juice
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.)
By: Rhona O’Hara, New Brunswick
© Copyright 1999 The Rising
Stars Team
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