Lemon Torte

  • 1 1/2 c. flour
  • 3/4 c. margarine
  • 1 - 8 oz. pkg. fat free cream cheese, softened
  • 1 tsp. vanilla
  • 1 c. powdered sugar
  • 1 - 8 oz. container fat free whipped topping
  • 1 - 3.4 oz. pkg. instant lemon pudding mix
  • 2 c. skim milk

Preheat the oven to 325 degrees. Mix the flour and margarine together until coarse crumbs form. Press the mixture into the bottom of a 9 X 13-inch pan. Bake for 25 minutes. Cool on a wire rack.

In a large bowl, mix the cream cheese, vanilla, powdered sugar and whipped topping with an electric mixer. Spread over the cooled crust.

Mix the pudding with the milk according the directions on the package of pudding. Pour the pudding over the cream cheese mixture. Refrigerate for at least 6 hours before serving.

  • Yields: 20 servings
  • Preparation Time: 45 minutes
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