♥ Tea on Tuesday: Frosty Lemon Squares ♥

Ingredients:
* 1/4 cup butter, softened
* 2 tablespoons confectioners' sugar
* 1/2 cup all-purpose flour
* 1/2 cup cornstarch
* 1/2 cup ground pecans

CREAM CHEESE LAYER:
* 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

Directions:
* 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.

Nutrition Facts: 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.

~~yummy recipe and photo from: Healthy Cooking June/July 2011~~