Lemon torte

Lemon torte

Ingredients/Components

• pkg - 1 oz
• cold milk
• plain flour - 1 c
• can sweetened condensed milk - 1 item
• lemon juice - 1/3 c
• stick oleo - 1 item
• Cool Whip, thawed - 9 oz
• pecans or walnuts, chopped - 1 c
• instant lemon pudding

How to make lemon torte:

Cream oleo; add flour and nuts. Spread in 9 x 13-inch baking dish. Bake at 350° until light brown (very light); cool.

Whip cream cheese until fluffy; gradually add sweetened condensed milk while continuing to beat. Add lemon juice; blend well. Spread mixture on top of cooled pastry.

Whip 2 1/2 cups milk and instant pudding until thick enough to spread on top of cheese layer. Top with Cool Whip and refrigerate. Suitable for freezing. Um-m-m good!

Recipe categories: Desserts, < 4 hours, Time to make.