Easy Lemon Sour
|Yellow cake mix||18 1⁄4 Ounce (Pillsbury Plus)|
|Crushed corn flakes||2 Cup (32 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs), softened (Parkay)|
|Lemon pudding and pie filling mix||3 Ounce (Not Instant)|
|Sweetened condensed milk||14 Ounce, evaporated (Not Evaporated)|
|Lemon extract||3⁄4 Teaspoon|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Lemon extract||1⁄4 Teaspoon|
Heat oven to 350Â°F.
Generously grease bottom and sides of 15x10-inch jelly roll pan.
In large bowl, combine all base ingredients at low speed until crumbly.
Reserve 11/2 cups crumbs for topping.
Press remaining crumbs in bottom of prepared pan.
In small bowl, combine all filling ingredients; mix well.
Pour filling evenly over base; gently spread.
Sprinkle with reserved crumbs.
Bake at 350Â°F. for 20 to 30 minutes or until golden brown.
In small bowl, blend all glaze ingredients until smooth.
Drizzle over warm bars.
Cool completely; cut into bars.