1 pkg. light white cake mix
1/2 c. butter, softened
1 egg or 1/4 c. cholesterol free egg product
1/4 c. finely chopped pecans
2 (8 oz.) pkgs. light cream cheese (Neufchatel), softened
1 c. powdered sugar
1 tsp. grated lemon peel, if desired
1 tbsp. lemon juice
3 c. skim milk
2 pkgs. (4 serving size each) sugar free vanilla or lemon instant pudding and pie filling

Heat oven to 350 degrees. Beat cake mix (dry), butter and egg in large bowl on medium speed until blended. Stir in pecans. Press evenly on bottom of ungreased rectangular pan, 13x9x2. Bake 10-15 minutes or until set. Cool completely.

Beat cream cheese, powdered sugar, lemon peel and juice in large bowl until smooth. Spread over baked layer. Refrigerate 10 minutes. Beat milk and pudding and pie filling (dry) about 2 minutes or until thickened. Pour over cheese mixture. Refrigerate about 1 hour or until set. Cut into 2 1/2 x 2 1/4 bars. Makes 20 bars.