1/2 c. butter
1 c. all-purpose flour
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sifted powdered sugar
1 (8 oz.) container frozen whipped topping, thawed & divided
2 c. sugar
1/4 c. + 2 tbsp. cornstarch
1/4 tsp. salt
2 c. water, divided
3 eggs, beaten
1/4 c. vinegar
1/4 c. lemon juice
1 tbsp. butter
1 tsp. lemon extract
Additional chopped pecans (optional)

Cut butter into flour with a pastry blender until mixture resembles coarse meal; stir 1/2 cup pecans into flour mixture. Press pecan mixture into a 13"x9"x2" pan. Bake at 350 degrees for 15 minutes or until golden brown.

Combine cream cheese and powdered sugar; beat at medium speed of an electric mixer until fluffy. Fold 1 1/2 cups whipped topping into cheese mixture. Spread over crust; chill.

Combine sugar, cornstarch and salt in a heavy saucepan; add 1/4 cup water, stirring to make a smooth paste. Add eggs, vinegar, lemon juice and remaining 1 3/4 cups water, stirring well. Cook over medium heat, stirring constantly until mixture boils. Boil 1 minute. Remove from heat; add butter and lemon extract. Cool. Spread lemon filling over cream cheese layer. Dollop each serving with the remaining whipped topping. Sprinkle with pecans, if desired. Serves 15.