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Lemon Cream Torte

By: Eleanor Grofvert  
"Although my husband has retired from farming, I haven't retired from the kitchen! I still enjoy cooking and preparing our children's old favorites as well as trying new recipes. The creamy texture and lemony flavor of this dessert give the taste buds a treat!"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 103 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1/2 cup butter or margarine
  • 1 1/4 cups all-purpose flour
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 (8 ounce) carton frozen whipped topping, thawed, divided
  • 2 (3.4 ounce) packages instant lemon pudding mix
  • 2 1/2 cups cold milk
  • 1/2 cup chopped pecans

Directions

  1. Combine butter and flour; pat into a 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool. In a large mixing bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2009 by NavyMomX2 
Wonderful & refreshing! My aunt had given me a very similar recipe, so I made slight changes... MORE

 
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