Layered Lemon Dessert

Bernice Berntsen Pierson

Crust:

6 T. margarine or butter

1 c. flour

1/2 c. finely chopped walnuts or pecans

Put in a 9 X 13" pan. Bake 350 degrees for 15 minutes. Cool. Set aside, make filling.

Filling:

8 oz. cream cheese (softened)

1-1/2 c. powdered sugar

Cream together until fluffy. Add 8 oz. cool whip. Chill.

Spread filling mixture on top of crust. Set aside, and make topping.

Topping:

2 c. sugar

1/3 c. cornstarch

1/4 tsp. salt

3 eggs

2 c. water

1/4 c. lemon juice

2 T. vinegar

Blend well on top of stove. Cook, stirring constantly over low heat for at least 1 minute or until thickened. Cool. Add 1 T. margarine and 1 tsp. lemon extract. Set aside to cool completely. Spread topping mixture over cream cheese filling. Refrigerate at least 2 hours or overnight.

Serve with cool whip on top and garnish with a strawberry.