Ingredients

Bottom Layer:

• 1/2 cup/125 mL butter
• 1 cup/250 mL flour
• 1/2 cup/125 mL chopped pecans
• 1 tsp/5 mL Watkins Imitation 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 Watkins All Natural Original Gourmet Baking Vanilla®
• Half of a 1-quart/liter container of whipped topping

Lemon Layer:

• 1 lemon pie filling, prepared according to directions
• 1 tbsp/15 mL lemon juice

Directions

Combine bottom layer ingredients and pack into an 11 x 7”/28 x 18 cm baking pan. Bake at 375°F/190°C for 15 minutes. Cool completely. Cream together powdered sugar and cream cheese. Add whipped topping and fold in. Prepare lemon pie filling; add lemon juice and 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 may make it easier to spread top layer.) Cut in large squares.