Elsie's Lemon Cake

dessert · from the kitchen of Elsie (as referenced in title)

Elsie's Lemon Cake — front of the card
front
Elsie's Lemon Cake — back of the card
back

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

  1. Mix flour, nuts, and melted margarine together.
  2. Spread evenly in the bottom of a 9×13 pan.
  3. Bake at 350° for about 20 minutes. Cool completely.

Layer 2 — Cream Cheese Layer

  1. Mix cream cheese, Cool Whip, and powdered sugar until smooth.
  2. Spread over the cooled crust.

Layer 3 — Pudding Layer

  1. Whip the 2 packages of instant lemon pudding with 3 cups of milk until thick.
  2. Spread over the cream cheese layer.

Layer 4 — Topping

  1. Top with Cool Whip.
  2. Keep refrigerated.