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 | Submitted By: Dorothy Pritchett
|
"Retired nurse Dorothy Pritchett of Wills Point, Texas sends a refrigerator dessert that adds sunshine to a meal's end."
Ingredients:
6 tablespoons butter or margarine 1 cup all-purpose flour 1/2 cup finely chopped pecans FILLING: 1 (8 ounce) package cream cheese, softened 1 1/2 cups confectioners' sugar 1 1/2 cups whipped topping 2 cups sugar | 1/3 cup cornstarch 1/4 teaspoon salt 2 cups water, divided 3 eggs 1/4 cup vinegar 1/4 cup lemon juice 1 tablespoon butter or margarine 1 teaspoon lemon extract |
Directions:
| 1. | Cut butter into flour until crumbly. Stir in pecans. Press into the bottom of an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Cool. Beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust; chill. |
| 2. | In a saucepan, combine sugar, cornstarch and salt. Add 1/4 cup water and stir until smooth. Add eggs and mix well. Add vinegar, lemon juice and the remaining water; stir until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from the heat; add butter and extract. Cool. Spread over cream cheese layer. Chill 2 hours or overnight. |
| ALL RIGHTS RESERVED © 2009 Allrecipes.com | Printed from Allrecipes.com 2/28/2009 |
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