FRANCES VOLLMER'S LEMON PRETZEL TORTE

I have been thinking about how baking and cooking may have changed lately. Actually, I have recalled that in the 70's and 80's we made a lot of foods using ideas from Duncan Hines, Jello, Dream Whip, Campbell Soups and that type of item. Casseroles and large desserts were our delight!   I still make these things but I do think we would agree that there is a greater emphasis now to learn to make your own sauces and to bake from stratch. What do you think? 

 This Lemon Pretzel Torte would be be a type of thing one would bring to a Potluck Dinner in the 1980's. 

During the 1980's I received this recipe from a lady who lived in Burlington, Iowa and inspired me in so many ways!  I also recall that I had received a set of antique luncheon plates from her during those years when she moved into a Senior Townhome.   These dishes became the beginning point for me to collect mix matched pieces and cups and saucers.

I learned so much from Frances who was a frugal woman!  She was very creative and knew how to stretch a dollar! 

Here is the recipe for Frances Vollmer's Lemon Pretzel Torte:

You will need 1 1/2 cups crushed pretzels, 1/2 cup sugar, 1 stick of butter softened, 1 - 3 1/4 oz package of lemon pie filling mix (NOT instant), 2 3 oz packages of Dream Whip Topping Mix (yes they still have it at the grocery), 1 8oz package softened cream cheese and 1 cup of powdered sugar. There are 3 levels to this dessert, it is easy to do and will feed 12 to 14 people.  You will be using a 9 x 13 pyrex dish for the dessert.

For the bottom level of the dessert:  Crush pretzels into small bite size pieces like nuts.  Cream the butter and the sugar.  Add the pretzels pieces and mix together.  Using your hands to form a ball, press this mixture into the 9 x 13 pyrex pan.  Refrigerate until chilled.

Go ahead now and make the lemon pie filling as directed on the package and refrigerate in a separate bowl until cool but not yet firm.

The Second level of the dessert is this: prepare the 2 whipped topping envelopes  according to directions. Then beat this into the cream cheese and powdered sugar till well blended.  Spread this over the bottom crust in the pyrex dish and put back in refrigerator.

Now for the top level:  Spread the lemon pudding mix on the top and return again to refrigerator.