FROSTY LEMON SQUARES

Frosty Lemon Squares image

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.-Mary Gutsmeidl, Omro, Wisconsin

Provided by Taste of Home

Time 55m

Yield 12-15 servings.

Number Of Ingredients 21

Ingredients

1/2 cup cornstarch
1/2 cup 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 zest
3 to 4 drops yellow food coloring, optional
TOPPING:
1 tablespoon grated lemon zest
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

In a small bowl, combine the cornstarch, flour, pecans and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until edges are lightly browned. Cool completely on a wire rack., 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., 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 zest and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour., 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.

Nutrition Facts : Calories 373 calories, Fat 20g fat (13g saturated fat), Cholesterol 37mg cholesterol, Sodium 162mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.