FOX & HOUND’S CHEESE TORTE
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 15).
[Fox & Hounds was] a fashionable, pricey restaurant located, during the 1950s and 1960s, on North Woodward Avenue, near Bloomfield Hills, Michigan.
INGREDIENTS:
18-oz box yellow cake mix, prepared as directed (for 2 layers)
2 pkgs (8-oz each) cream cheese
½ pint [heavy whipping] cream, whipped; or 9-oz tub Cool Whip
2 small pkgs lemon pudding & pie filling (not instant), prepared as box directs; or use 4 cups canned “Thank You” brand
INSTRUCTIONS:
Prepare cake mix per box directions, baking it in 2 layers. Freeze layers and slice across, to form 4 thin layers, using toothpicks inserted in the sides to guide your knife. Meanwhile, combine, in a medium-sized bowl, cream cheese and whipped cream and set aside.
Prepare lemon [Cook & Serve] pudding, as box directs [or use 4 cups “Thank You” brand (ready-to-use pie filling)], removing any skin from top of cooked pudding, as it cools (if cooked from scratch). Combine pudding and cream cheese mixture.
Assemble layers of the cake, dividing [cheese] filling equally between the 4 layers. Let filling drip down the sides, artistically. Frost top only (not sides) in more whipped cream or Cool Whip. Freeze and serve as you would [any other] frozen dessert. Serves 8, nicely.
See also…
