SCRUMPTIOUS OKRA BUTTERMILK CORNBREAD2 T. vegetable oil2 c. fine yellow cornmeal1 c. flour1 T. baking…
Double Layered Lemon Squares
DOUBLE LAYERED LEMON SQUARES
3 ½ c. graham cracker crumbs
1 ¾ c. sugar, divided
1 T. ground cinnamon
1 ¼ c. butter, melted
2 (8-oz.) pkgs. cream cheese, softened
2 c. heavy whipping cream
1 t. lemon extract
1 (15.75-oz.) can lemon pie filling
- Spray 9×13” baking dish with PAM.
- In large bowl, mix graham cracker crumbs, ¾ c. sugar and cinnamon.
- Stir in the melted butter.
- Reserve half of graham cracker mixture for the topping.
- Press remaining graham cracker mixture into bottom of baking dish.
- In another large bowl, beat cream cheese and remaining sugar until smooth.
- Gradually beat in heavy cream and lemon extract into cream cheese mixture until soft peaks form.
- Spread half of cream cheese mixture over graham cracker crust.
- Gently spread lemon pie filling over cream cheese layer.
- Spread remaining cream cheese mixture over the lemon pie filling.
- Sprinkle the remaining graham cracker mixture over the top.
- Cover with saran wrap and refrigerate at least 8 hours or overnight.
- Cut into bars or scoop out a serving.