Makeover Frosty Lemon Squares

By carvalhohm

Ingredients

• CREAM CHEESE LAYER:
• 1/4 cup butter, softened
• 2 tablespoons confectioners' sugar
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup ground pecans
• 1 package (8 ounces) reduced-fat cream cheese
• 1 package (8 ounces) fat-free cream cheese
• 3/4 cup confectioners' sugar
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• LEMON LAYER:
• 1-1/4 cups sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 1-1/4 cups water
• 3/4 cup lemon juice
• 2 tablespoons butter
• 1 tablespoon grated lemon peel
• 3 to 4 drops yellow food coloring, optional
• TOPPING:
• 1 tablespoon grated lemon peel
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Details

Servings 20
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.

In a large bowl, beat cream cheeses 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 lemon juice, butter, lemon peel 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.

Yield: 20 servings.

1 piece equals 240 calories, 10 g fat (7 g saturated fat), 18 mg cholesterol, 164 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.