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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!"

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.