Lemon Squares with Pecans
A recipe from the Sneaky Kitchen
Bottom Layer:
1/2 cup/125 mL butter
1 cup/250 mL flour
1/2 cup/125 mL chopped pecans
1 tsp/5 mL Butter Extract

Cream Layer:
1 cup/250 mL powdered sugar
8 oz/227 g fat-free or light cream cheese (at room temperature)
1 tsp/5 mL Vanilla
Half of a 1 qt./liter container of whipped topping

Lemon Layer:
1 pie filling recipe from Lemon Dessert Mix pkg, using 2-1/2 cC,/625 mL water
1 Tbsp/15 mL lemon juice

Pre-heat oven to 375 F/190 C.  Combine bottom layer ingredients & pack into an 11 x 7"/28 x 18 cm baking pan.  Bake for 15 minutes.  Cool completely.

Cream together powdered sugar & cream cheese. Add whipped topping & fold in.   Prepare lemon pie filling; add lemon juice & let cool. 

Spread a thin layer of cream mixture over baked bottom layer.  Spread lemon filling on top; spread rest of cream mixture on top of that; chill. (Note: chilling after applying lemon layer makes it easier to spread top layer.)  Cut in lg. squares.