BUTTERSCOTCH PUDDING TORTE
We wanted a butterscotch-flavored pudding dessert. After searching many cookbooks, I came up with this version. -Judith Kuehl, Merrill, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 413 calories, Fat 22g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.
PUDDING TORTE
My mom made this dessert all the time when I was growing up. She finally passed the recipe on. If you love whip cream this is for you! I'm not really sure how long the prep time is.
Provided by bobchile
Categories Dessert
Time 1h18m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix together first 4 ingredients like a pie crust.
- Bake 18 minutes at 375.
- Let cool.
- Beat together cream cheese and powdered sugar.
- Put on cooled crust.
- Cover with 1/2 of Cool Whip.
- Beat together pudding and milk.
- Cover over previous layer.
- Cover with the rest of the Cool Whip and sprinkle with chopped nuts.
PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST
Bring this dessert out and your parents might just fall out of their chairs - it looks that good. No one will ever suspect that your main ingredient here is pudding out of a box. But don't get the instant kind - it tastes starchy and grainy - just stick to the "cook and serve" kind. It only takes about four minutes, so it's still a no-brainer. The fresh berries are the crowning jewels of this tart. They are always available in the supermarket but they're a lot cheaper when they're in season in the summer. If you can't find blueberries or strawberries you can substitute with a pint of fresh raspberries. The graham cracker crust is also as easy as it gets but it's a great complement for the custard and berries. You don't need a fancy tart pan for this. If you have one, great, otherwise just grab a large aluminum pie pan from the supermarket. They get the job done and come in handy for other desserts, so don't throw them away.
Provided by Dave Lieberman
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
- Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
- Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
- Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.
PEACH MELBA PUDDING TORTE
This sweet and beautiful dessert with peaches will surprise you with its delicate flavor. Top it with raspberries and enjoy.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Place 20 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch springform pan. Split remaining 5 cookies in half; set aside.
- Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Add peaches and all but 10 of the raspberries.
- Refrigerate 4 hours or overnight. Loosen torte from side of pan; remove side of pan. Arrange split cookies evenly around edge of torte. Top with reserved raspberries. Cut into 10 slices to serve. Store leftover torte in refrigerator.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.8291 g, Sugar 0 g, Protein 2 g
DRUMSTICK TORTE
Taste is like that of the ice cream drumstick but with out the ice cream. Very rich. Prep time is not freezing time so allow for that.
Provided by LAURIE
Categories Dessert
Time 30m
Yield 1 13x9 pan
Number Of Ingredients 12
Steps:
- Mix wafer crumbs, 1 cup nuts and margarine.
- Press into 13x9 pan.
- Bake 10 minutes at 350.
- Cool.
- Mix powdered sugar, cream cheese and peanut butter until smooth and creamy.
- Fold in by hand 2 cups cool whip.
- Spread over cooled crust.
- Mix pudding with milk and spread over cheese mixture.
- Refrigerate to set about 10 minutes.
- Top with 3 cups cool whip.
- Sprinkle with 1 cup nuts and shaved chocolate.
- Freeze 1-2 hours then refrigerate 1 hour before serving.
- Freezes well.
CHOCOLATE MOUSSE TORTE
Watch this video to see how to make a creamy, luscious chocolate torte. Our Chocolate Mousse Torte recipe makes the most delicious chocolate torte!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Stand 16 wafers around inside edge of plastic wrap-lined 9-inch round pan. Melt 3 oz. chocolate as directed on package.
- Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan.
- Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
- Shave remaining chocolate into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 23 g, Protein 3 g
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