Lemon Cream Dessert

This wonderful Lemon Cream Dessert is light and refreshing, try it with orange juice as the liquid for the lemon pie filling for a tangy citrusy dessert. This is a wonderful recipe to take along to pot lucks and make a great addition to any dessert table..

A great hit at Christmas since it is a change from all the rich desserts that are typically served at that time of the year, but wonderful any time.  The Perfect  cookie for those 'rare but there' non-cookie lovers.

Lemon Cream Dessert

2 Cups flour
1/4 cup sugar
1 cup butter
1 and 1/2 packs of softened Cream Cheese (8 oz packs)
1 1/4 cups sugar
1 egg
1/2 teaspoon vanilla extract
2 boxes lemon pie filling (prepared according to package directions
1 large (about 13 oz) whipped topping.

In a mixer, combine flour, sugar and butter, spread into bottom of a 9 X 13 pan, bake at 350F for about 5 to 10 minutes. 
Combine cream cheese, sugar, egg and vanilla, beat till smooth, pour onto crust and bake for 15 to 20 minutes, it should puff up, become opaque and not be watery or jiggle in center. pour lemon filling over crust and cheese mixture and refrigirate for 2  to 3 hours or until chilled, top with whipped topping, and serve.