Vanilla Torte

 Vanilla Torte

NOTE: This torte is one of my son Scott's favorite desserts. Made by his mother-in-law and my friend, Kathie Huttegger, it is a must at most family gatherings. The crust is rich with brown sugar and pecans, and the filling is layered with cream cheese and pudding. Delicious!

Crust

1 ¼ cups flour

1 tablespoon brown sugar

6 tablespoons butter

1/2 cup chopped pecans

Layer 1

1 (8-ounce) package cream cheese

1 cup confectioners' sugar

1 (16-ounce) container Cool Whip, divided

Layer 2

1 (3.9-ounce) package Jell-O instant vanilla pudding mix

1 ½ cups milk

Layer 3

1 (3.9-ounce) package Jell-O instant chocolate pudding mix

1 ½ cups milk

Layer 4

remaining cool whip

½ cup chopped pecans

chocolate curls for garnish, optional

1. Preheat oven to 350-degrees. In medium bowl prepare curst by mixing together flour and brown sugar. Cut in butter until crumbly and stir in nuts. Press into a glass 13-inch by 9-inch baking dish and bake 15 minutes. Remove from oven and allow to cool.

2. Prepare layer 1 by beating together cream cheese and powdered sugar with electric mixer until smooth. Fold in

½ container of Cool Whip until well blended. Spread onto cooled crust.

3. Prepare layer 2 by mixing the vanilla pudding mix into milk; stirring together just until blended. Pour over cream cheese layer immediately so that pudding can thicken in an even measure. Wait a few minutes until set.

4. Prepare layer 3 using the chocolate pudding and stirring into milk just until blended. Pour over vanilla pudding; waiting until pudding is set before continuing.

5. After puddings have set, top with remaining half container of Cool Whip. Sprinkle top with chopped pecans, and garnish with chocolate curls if desired. For making chocolate curls, see page?

Makes 20 servings.