"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Strawberry Pie Torte Recipe

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This recipe for Lemon Strawberry Pie Torte, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, June 14, 2007


2/3 cup flour
3 tablespoons finely chopped pecans
2 tablespoons brown sugar
1/3 cup butter, softened

1 (8 oz) package cream cheese, softened
1 1/3 cups milk
3 3/4 oz package lemon pudding mix
3-4 cups halved strawberries

3 oz package strawberry jello
3/4 cup boiling water
3/4 cup cold water

Heat oven to 350

In medium bowl, combine flour, nuts, and brown sugar. Cut in butter until crumbly. Press into bottom of 9 or 10 inch pan. Bake at 350 for 15-22 minutes. Cool completely.

In small bowl, beat cream cheese until creamy. Slowl blend in milk until smooth. Add pudding mix; beat until thickened. Pour over baked pastry crust. Arrange sliced strawberries on top of filling in circular pattern, starting at the outside edge. Refrigerate while preparing topping.

In small bowl, dissolve jello in boiling water. Stir in cold water. Rerigerate until miture is cooled, about 15 minutes. Slowly pour over strawberries. Refrigerate at least 3 hours.

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