Lemon Squares

Bottom Layer:

½ cup butter
1 cup flour
½ cup chopped pecans
1 tsp Watkins Butter Extract

Cream Layer:

1 cup powdered sugar
8 oz fat-free or light cream cheese (at room temperature)
1 tsp Watkins Vanilla Extract
Half of a 1-quart container of whipped topping

Lemon Layer:

½ pie filling recipe from Watkins Lemon Dessert package
1 tbsp lemon juice

Combine bottom layer ingredients and pack into an 11 x 7” baking pan. Bake at 375o F for 15 minutes. Cool completely.

Cream together powdered sugar and cream cheese. Add whipped toping, extract and fold in. Prepare lemon pie filling; and 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.