Lemon Squares with Pecans
An easy dessert created by Rhona O'Hara, Watkins Bronze Consultant, New Brunswick.

Bottom Layer:
1/2 cup/125 mL butter
1 cup/250 mL flour
1/2 cup/125 mL chopped pecans
1 tsp/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 tsp/5 mL Watkins Vanilla
Half of a 1 quart/liter container of whipped topping

Lemon Layer:
1 pie filling recipe from Watkins Lemon Dessert Mix package, using 2-1/2 cups/625 mL water
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.)

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