Jello Pudding Torte

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 427.3
  • Total Fat: 28.1 g
  • Cholesterol: 45.8 mg
  • Sodium: 292.2 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.7 g

View full nutritional breakdown of Jello Pudding Torte calories by ingredient


Introduction

Best with instant pstachio pudding. Best with instant pstachio pudding.
Number of Servings: 16

Ingredients

    16 serving Keebler Pecan Sandie Cookie (by IAMRUTHANN)
    6 tbsp Butter, salted
    4 cup *Jello Instant Banana Cream Pudding 1/2 Cup
    2.5 cup Milk, 2%, with added nonfat milk solids, without added vit A
    16 oz Cream Cheese
    100 tbsp Cool Whip whipped topping
    2.5 cup Confectioner's Sugar (by DANIELLEMF84)

Tips

Any INSTANT pudding flavor can be used.


Directions

LAYER 1. Crush all cookies from a 11-12 oz Pecan Sandies package.Reserve 1/2 cup for topping. Spread crushed cookies in the bottom of a 9x13 baking pan. Melt 3/4 cup butter and mix into the cookies to make a crust. Press with a fork in the pan. Bake at 350* for 10 minutes. Cool. LAYER 2 . With mixer blend 8 oz. Cool Whip and 2 - 8 oz. packages cream cheese. Add 1 1/2 cup confectioner's (powdered) sugar. Spread on the crust. LAYER 3. In a small bowl mix the 2 packages oh Jello Instant (Pstachio) pudding with 2 1/2 cups milk. Stir until stiff. Spread over the cream cheese layer. LAYER 4. Top with one 8 oz. container Cool Whip and sprinkle with reserved cookies. Keep refrigerated. This is a family favorite!

Serving Size: 1/16 of 9x13 pan

Number of Servings: 16

Recipe submitted by SparkPeople user GOODFOOD27.