• 20servings
  • 45minutes
  • 240calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, softened

  2. 2 tablespoons confectioners' sugar

  3. 1/2 cup all-purpose flour

  4. 1/2 cup cornstarch

  5. 1/2 cup ground pecans


  7. 1 package (8 ounces) reduced-fat cream cheese

  8. 1 package (8 ounces) fat-free cream cheese

  9. 3/4 cup confectioners' sugar


  11. 1-1/4 cups sugar

  12. 6 tablespoons cornstarch

  13. 1/4 teaspoon salt

  14. 1-1/4 cups water

  15. 3/4 cup lemon juice

  16. 2 tablespoons butter

  17. 3 to 4 drops yellow food coloring, optional

  18. TOPPING:

  19. 1 tablespoon grated lemon peel

  20. 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. Makeover Frosty Lemon Squares Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. 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.


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