Lemon Torte


Lemon Torte

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data


Save Options

Servings and Ingredients

1 c. flour
½ c. butter, softened
½ c. chopped pecans, divided
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. Cool Whip, thawed, divided
2 small packages dry instant lemon pudding mix
3 c. milk


  1. Preheat oven to 350 degrees.
  2. Combine flour, butter and 1/4 cup pecans. Pat into 9-by-13-inch pan. Bake for 15 minutes. Cool.
  3. Beat together cream cheese and powdered sugar until smooth. Fold in half the Cool Whip. Spread over cooled crust.
  4. Whisk pudding mix and milk until thick. Pour over Cool Whip layer.
  5. Spread remaining Cool Whip over pudding layer and sprinkle with remaining 1/4 cup pecans.
  6. Cover and refrigerate.