LEMON FREEZE

1 stick margarine plus 2 tablespoons, divided
1 cup finely chopped pecans
1½ cups finely crumbled vanilla wafers
6 tablespoons cornstarch
1½ cups sugar
½ teaspoon salt
1¼ cups water
2 teaspoons finely grated lemon rind
Few drops yellow food coloring
1/8 cup freshly squeezed lemon juice
1 (8-ounce) package cream cheese
1 cup confectioners’ sugar
1 teaspoon lemon flavoring
1 teaspoon lemon zest
1 (12-ounce) container whipped topping
For garnish: Fresh mint, lemon zest, and whipped topping

Combine 1 stick melted margarine, pecans, and crumbs with pastry blender until texture of cornmeal; pat into 9×13-inch pan. Turn oven to 375 degrees and bake for 7 minutes. Set aside. In a saucepan over medium heat, combine cornstarch, sugar, salt, and water. Bring to boil; reduce heat to low and cook until thickened. Remove from heat and add 2 tablespoons margarine, rind, and food coloring. Set aside to cool, then add lemon juice and stir until smooth. Set aside. With mixer, beat cream cheese, confectioners’ sugar, flavoring, and zest until creamy. Fold in whipped topping, and spread over crumb layer. Place in freezer for 1 hour. Remove and pour cooled lemon sauce on cream cheese layer. Return to freezer until ready to serve. Cut intosquares and garnish with mint, zest, and whipped topping.

Yield: 12 to 16 servings