Lemon Cream Torte

Name: Lemon Cream Torte
Ingredients: 1/2 cup butter, softened; 1-1/4 cups all-purpose flour; 1 package (8 ounces) cream cheese, softened; 1 cup confectioners' sugar; 1 carton (8 ounces) frozen whipped topping, thawed, divided; 2 packages (3.4 ounces each) instant lemon pudding mix; 2-1/2 cups cold whole milk; 1/2 cup chopped pecans, optional

8 ingredients

2 steps

Ingredients

1/2 cup butter, softened
1-1/4 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) instant lemon pudding mix
2-1/2 cups cold whole milk
1/2 cup chopped pecans, optional

Directions

1

Combine butter and flour; pat into a
2

. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large 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.