Pudding Torte

6 ingredients
8 steps

Ingredients

  • 1 bag Archway pecan crunch cookies, crushed
  • 1/2 c. butter or margarine, melted
  • 12 oz. cream cheese
  • 1 1/4 c. powdered sugar
  • 2 (9 oz.) containers Cool Whip whipped topping
  • 2 pkg. instant pudding, made according to directions

Directions

  1. 1
    Mix crushed cookies with melted butter; pat into a 9 x 13-inch pan.
  2. 2
    Bake 8 minutes at 350°.
  3. 3
    Allow to cool.
  4. 4
    Beat cream cheese and powdered sugar together.
  5. 5
    Add 1 container Cool Whip and beat until fluffy.
  6. 6
    Pour over cooled crust and refrigerate.
  7. 7
    When chilled, spread pudding over cream cheese mixture.
  8. 8
    Top with remaining whipped topping.

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