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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This layered dessert may take a little time to prepare. But it can be kept in the freezer for when you need dessert in a dash. Ingredients:
1/2 cup cornstarch |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup ground pecans |
2 tablespoons confectioners' sugar |
1/2 cup cold butter |
cream cheese layer: |
2 packages (8 ounces each) cream cheese, softened |
3/4 cup confectioners' sugar |
1 carton (8 ounces) frozen whipped topping, thawed |
lemon layer: |
1-1/2 cups sugar |
6 tablespoons cornstarch |
1/4 teaspoon salt |
1-1/4 cups water |
2 tablespoons butter |
3/4 cup lemon juice |
1 tablespoon grated lemon peel |
3 to 4 drops yellow food coloring, optional |
topping: |
1 tablespoon grated lemon peel |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. In a small bowl, combine the cornstarch, flour, pecans and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until edges are lightly browned. Cool completely on a wire rack.
2. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.
3. Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice, lemon peel and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour.
4. Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon peel into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving. Cut into squares. Yield: 12-15 servings.
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