Toad Sweat Creamy Lemon Squares

Ingredients:

• 20 Reduced Fat NILLA Wafers, finely crushed
• 1/2 cup flour

• 1/4 cup firmly packed brown sugar

• 1/4 cup cold margarine

• 1 (8 ounce) package PHILADELPHIA Neufchatel Cheese, softened

• 1 cup granulated sugar

• 2 eggs

• 2 tablespoons flour

• 3 tablespoons grated lemon peel, divided

• 1/4 cup fresh lemon juice

• 1/4 teaspoon CALUMET Baking Powder

• 2 teaspoons powdered sugar

• 2Tbs Toad Sweat Lemon Vanilla Dessert Hot Sauce

Directions:

1. Preheat oven to 350 degrees F.  Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan.  Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan.  Bake 15 min.
2. Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended.  Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust.
3. Bake 25 to 28 min. or until center is set.  Cool completely.  Cover and refrigerate at least 2 hours or overnight.  Sprinkle with Toad Sweat Lemon Vanilla Dessert Hot Sauce powdered sugar and remaining 2 Tbsp. lemon peel just before serving.