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Name: Layered Lemon Dessert #1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 15
Cuisine: American
Ingredients: 1/2 c Butter or margarine; 1/4 c Vinegar; pecans Additional chopped; 2 tb Cornstarch; 3 Eggs beaten; 1 tb Butter or margarine; 1/4 c Lemon juice; 1 qt Vanilla ice cream; 1 sm can Concentrate Frozen lemonaide; Cinammon; 1 Graham cracker pie crust; 2 c Sugar; 1 ts Lemon extract; 1 c All-purpose flour; 1/2 c Pecans chopped; 1 1/2 c powdered sugar Sifted; 2 c Water divided; 1/4 c Cornstarch PLUS; 1/4 ts Salt; 1 8-oz package cream cheese; 1 8-oz container frozen whipped topping

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INGREDIENTS

1/2 c Butter or margarine
1/4 c Vinegar
pecans ; Additional chopped
2 tb Cornstarch
3 Eggs ; beaten
1 tb Butter or margarine
1/4 c Lemon juice
1 qt Vanilla ice cream
1 sm can Concentrate Frozen lemonaide
Cinammon
1 Graham cracker pie crust
2 c Sugar
1 ts Lemon extract
1 c All-purpose flour
1/2 c Pecans ; chopped
1 1/2 c powdered sugar ; Sifted
2 c Water ; divided
1/4 c Cornstarch PLUS
1/4 ts Salt
1 8-oz package cream cheese
1 8-oz container frozen whipped topping

Servings

INSTRUCTIONS

Cut butter into flour with a pastry blender until mixture resembles coarse meal; stir 1/2 cp pecans into flour mixture. Press pecan mixture into a 13x9x2-inch pan. Bake at 350 degrees for 15 minutes or until golden brown. Combine cream cheese and powdered sugar; beat at medium speed of an electric mixer until fluffy. Fold 1-1/2 cups whipped topping into cheese mixture. Spread over crust. Chill. Combine sugar, cornstarch and salt in a heavy saucepan; add 1/4 cup water, stirring to make a smooth paste. Add eggs, vinegar, lemon juice and remaining 1-3/4 cups water, stirring well. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute. Remove from heat; add butter and lemon extract. Cool. Spread lemon filling over cream cheese layer. Dollop each serving with the remaining whipped topping. Sprinkle with pecans, if desired. 15 servings. MAGAZINE ARTICLE WILMOTH CUNNINGHAM LEXINGTON, KY From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Layered Lemon Dessert #1

1/2 c Butter or margarine
1/4 c Vinegar
 pecans Additional chopped
2 tb Cornstarch
3 Eggs beaten
1 tb Butter or margarine
1/4 c Lemon juice
1 qt Vanilla ice cream
1 sm can Concentrate Frozen lemonaide
 Cinammon
1 Graham cracker pie crust
2 c Sugar
1 ts Lemon extract
1 c All-purpose flour
1/2 c Pecans chopped
1 1/2 c powdered sugar Sifted
2 c Water divided
1/4 c Cornstarch PLUS
1/4 ts Salt
1 8-oz package cream cheese
1 8-oz container frozen whipped topping

Cut butter into flour with a pastry blender until mixture resembles coarse  meal; stir 1/2 cp pecans into flour mixture. Press pecan mixture into a  13x9x2-inch pan. Bake at 350 degrees for 15 minutes or until golden brown.     Combine cream cheese and powdered sugar; beat at medium speed of an  electric mixer until fluffy. Fold 1-1/2 cups whipped topping into cheese  mixture. Spread over crust. Chill.     Combine sugar, cornstarch and salt in a heavy saucepan; add 1/4 cup water,  stirring to make a smooth paste. Add eggs, vinegar, lemon juice and  remaining 1-3/4 cups water, stirring well. Cook over medium heat, stirring  constantly, until mixture boils. Boil 1 minute. Remove from heat; add  butter and lemon extract. Cool.     Spread lemon filling over cream cheese layer. Dollop each serving with the  remaining whipped topping. Sprinkle with pecans, if desired. 15 servings.    MAGAZINE ARTICLE    WILMOTH CUNNINGHAM    LEXINGTON, KY    From a collection of my mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 15

Calories: 805
Calories from Fat: 319 (40%)

Amt Per Serving		% DV

	Total Fat 35.5g	47 %
	Saturated Fat 14g	70 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 5.2g
Cholesterol 258.7mg		80 %
Sodium 323.4mg		11 %
Potassium 232.9mg		6 %
Total Carbohydrate 114.2g		34 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 113.1g
Protein 10.9g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 805

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