Recipe
Dessert
Lemon Torte
Primary Media
Author
Hy-Vee Employee Cookbook
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- Preheat oven to 350 degrees.
- Combine flour, butter and 1/4 cup pecans. Pat into 9-by-13-inch pan. Bake for 15 minutes. Cool.
- Beat together cream cheese and powdered sugar until smooth. Fold in half the Cool Whip. Spread over cooled crust.
- Whisk pudding mix and milk until thick. Pour over Cool Whip layer.
- Spread remaining Cool Whip over pudding layer and sprinkle with remaining 1/4 cup pecans.
- Cover and refrigerate.