1/2 c. butter
1 c. flour
1/2 c. chopped pecans
8 oz. pkg. cream cheese, softened
1 1/2 c. sifted powdered sugar
8 oz. Cool Whip, thawed and divided
2 c. sugar
1/4 c. plus 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 in bottom of a 13x9x2 inch pan. Bake at 350 for 15 minutes or until golden brown.

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

Combine sugar, cornstarch, salt in saucepan; add 1/4 cup water, stirring to make a smooth paste. Add eggs, lemon juice, vinegar 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. Top each serving with remaining whipped topping and sprinkle with pecans, if desired, or spread lemon filling over cream cheese layer, then top with whipped topping and chopped pecans. Makes 15 servings.