Frosty Lemon Squares

• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup ground pecans
• 2 tablespoons confectioners' sugar
• 1/2 cup cold butter
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup confectioners' sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1-1/2 cups sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 1-1/4 cups water
• 2 tablespoons butter
• 3/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 3 to 4 drops yellow food coloring, optional
• 1 tablespoon grated lemon zest
• 1 carton (8 ounces) frozen whipped topping, thawed

1. In a small bowl, combine the cornstarch, flour, pecans and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 13x9-in. baking dish. Bake at 350u0b0 for 25-30 minutes or until edges are lightly browned. Cool completely on a wire rack.
2. In a large bowl, beat cream cheese 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 butter, lemon juice, lemon zest 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. Cut into squares.

cornstarch, allpurpose, ground pecans, sugar, cold butter, cream cheese, sugar, frozen whipped topping, sugar, cornstarch, salt, water, butter, lemon juice, lemon zest, lemon zest, frozen whipped topping

Taken from www.tasteofhome.com/recipes/frosty-lemon-squares/ (may not work)