Lemon Cream Torte Recipe
- 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
- 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.
