Grandma's Torte

This layered torte was the crown jewel of the family recipe notebook — buttery crust, cream cheese, pudding, and whipped topping all stacked together. Grandma always insisted it needed a full 24 hours in the fridge, and she was right.

Crust (1st Layer)

• 1½ sticks butter
• 1½ cups flour
• 1 cup chopped nuts

Cream Cheese Layer (2nd)

• 1 (8 oz or 1½ pkgs) cream cheese
• 1½ cups powdered sugar

Pudding Layer (3rd)

• 2 small pkgs instant pudding
• 3 cups milk

Topping

• 1¾ cups Cool Whip

Instructions

1. Mix butter, flour, and nuts. Press into a 9x13 pan.
2. Bake at 350°F for 15 minutes. Cool completely.
3. Beat cream cheese with powdered sugar and spread over the crust.
4. Whisk pudding with milk and spread over the cream cheese layer.
5. Top with Cool Whip.
6. Refrigerate 24 hours before serving.