Lemon
Cheesecake Squares
1 1/2 c. flour
1 stick margarine
1/4 c. finely chopped nuts (optional)
8 oz. pkg. cream cheese
1 c. powdered sugar
12 oz. container Cool Whip
1 can lemon pie filling
Crust: Mix flour, margarine and nuts like pie crust and pat into the bottom
of a 9 x 13 inch pan. Bake at 350 degrees for about 15 minutes. Cool.
Filling: Cream together cream cheese, sugar and 1/2 of the Cool Whip. Spread
over the cooled crust. Spread can of lemon pie filling over the top of the
cheese mixture. Spread the remaining Cool Whip on top. Refrigerate
(overnight is best). Cut into squares.
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