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