Lemon Torte - cooking recipe

Ingredients

1 1/4 sticks margarine, soft
1 1/4 c. flour
1 c. pecan meal
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 boxes lemon instant pudding mix
3 c. milk
additional Cool Whip
chopped pecans

Preparation

Mix margarine, flour and pecan meal. Press into bottom of 9 x 13-inch pan. Bake at 375\u00b0 for 15 minutes. Cool. Mix cream cheese and sugar. Stir in Cool Whip; chill. Spread on cooled crust. Mix pudding and milk according to package directions. Pour immediately on second layer. Top with additional Cool Whip and chopped pecans. Refrigerate until serving. Cut into squares.