Lemon Cream Cake
|Flour||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Cream cheese||200 Gram|
|Powdered sugar||1 Cup (16 tbs)|
|Lemon pie filling||100 Gram (The Cooked Filling)|
|Cool whip||1 Medium|
Stage1-Combine flour, butter and sugar; mix as for pie crust.
Stage2-Pat into bottom of 9 x 13 inch pan and bake at 375 degrees fareinhite about 20 minutes or until golden brown. Cool.
Stage3-Cream together softened cream cheese, powdered sugar and add to 1/2 of the container of Cool Whip.
Stage4-Spread this mixture on cooled crust. Spread the cooled lemon pie filling on the cream cheese layer.
Stage5-Top with remaining Cool Whip and refrigerate.