Pecan Squares

Ingredients:
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup brown sugar
1/2 cup honey
2/3 cup butter
3 tbsp whipping cream
3 1/2 cups chopped pecans

Directions:
1. Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.

2. Bake at 350° for 20 minutes or until edges are lightly browned. Cool.

3. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.

4. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

Orange Dream Squares (low-cal)

Ingredients:
40 LF Nila wafers, finely crushed
1/4 cup butter, melted
2 cups fat free orange sherbert, softened
2 cups milk
2 pkg vanilla Jell-O instant pudding mix
1 tub (8oz) cool whip lite whipped topping, tawed and divided

Directions:
1.Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press firmly onto bottom of prepared pan; set aside until ready to use.
2.Add milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon evenly over pudding layer; cover.
3.Freeze at least 3 hours or overnight. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftover dessert in freezer

Rating: A cool summer treat that is low in calories and is just the right amount of sweet.