Elsie's Lemon Cake
dessert~1 hr 15 minfrom the kitchen of Elsie (as referenced in title)Phoebe Butler’s recipe box
flour · nut · margarine · cream cheese · whipped topping · powdered sugar · instant lemon pudding mix · milk
· tap the card to flip it ·
25 min active · 1 hr 15 min total · one 9×13 pan (times estimated)
Ingredients
Layer 1 — Crust
- 1½ cups flour
- ½ cup nuts, finely chopped
- 1½ sticks margarine (oleo), melted
Layer 2 — Cream Cheese Layer
- 8 oz. cream cheese, softened
- 1 cup Cool Whip
- 1 cup powdered sugar (4x sugar)
Layer 3 — Pudding Layer
- 2 packages instant lemon pudding
- 3 cups milk
Layer 4 — Topping
- Cool Whip (amount to cover top)
Steps
Layer 1 — Crust
- Mix flour, nuts, and melted margarine together.
- Spread evenly in the bottom of a 9×13 pan.
- Bake at 350° for about 20 minutes. Cool completely.
Layer 2 — Cream Cheese Layer
- Mix cream cheese, Cool Whip, and powdered sugar until smooth.
- Spread over the cooled crust.
Layer 3 — Pudding Layer
- Whip the 2 packages of instant lemon pudding with 3 cups of milk until thick.
- Spread over the cream cheese layer.
Layer 4 — Topping
- Top with Cool Whip.
- Keep refrigerated.