Springtime Lemon Dessert
- 2 1/4 cups graham crumbs
- 2 tbsp whie sugar
- 1/2 cup butter or margrine, melted
- 1 250 g pkg cream cheese
- 1 cup icing sugar
- 1 container (1 L) frozen whipped topping, thawed
- 1 pkg lemon pie filling (not instant)
In medium bowl combine graham crumbs, sugar and melted butter. Mix well. Reserve 1/4 cup of mixture for topping. Press remaining crumb mixture firmly into a 9x13 baking dish. Bake at 350 degrees for 8-10 minutes. Cool.
Prepare lemon pie filling according to package directions. Cool.
Beat cream cheese and icing sugar with electric mixer. Add 2 cups whipped topping. Mix well. Spread on cooled crumb base.
Spread cooled lemon filling on cream cheese layer. Top with remaining 2 cups whipped topping. Sprinkle with reserved 1/4 cup crumbs.
Refrigerate at least 1 hour before serving.