#195 - Layered Lemon Dessert

(by Shirley McNevich)

2 cups flour
2 sticks Parkay margarine (softened)
2 TBSP white sugar
1 large Philly cream cheese
1 small Philly cream cheese
1 1/2 cups Domino's powdered sugar
2 cans lemon pie filling
1 - 8oz. Cool Whip (thawed)

First layer--in a bowl, add flour, Parkay and sugar and stir. Press this mixture in a greased 9 x 13 x 2 cake pan. Bake at 350 degrees for 15 minutes; remove from oven and cool completely. Second layer--in a mixer, beat cream cheese and powdered sugar until creamy. Spread the cream cheese mixture on the cooled crust. Third layer--spread lemon pie filling over the cream cheese layer. Fourth layer--spread Cool Whip on top of lemon pie filling. Chill for several hours before serving. Keep refrigerated.

#131 - Blueberry Lemon Squares

(by Shirley McNevich)

1 stick softened butter
1/2 cup white sugar
1 egg
the juice from 1 small lemon
1 1/2 cups flour
1/4 tsp. salt
1/2 tsp. baking powder
2 cups fresh or frozen blueberries
2 TBSP white sugar

In a mixer, combine butter and 1/2 cup white sugar until creamy. Add the egg and lemon juice and mix well. Add the flour, salt, and baking powder and mix until well blended. Press the mixture into the bottom of a greased baking dish - 8 x 8 x 2". In another bowl, stir together with a spoon the blueberries and the 2 TBSP white sugar. Spread the blueberry mixture evenly over the top of the first mixture. Bake in a preheated oven at 350 degrees for 40 minutes until lightly browned. Remove from oven and let cool completely. Cut into squares and serve. Makes 8 servings.