Chocolate TorteChocolaty and oh, so smooth, this torte will delight!
1 C unbleached white flour
1/2 C margarine, melted
1/2 C slivered almonds
1 C powdered sugar
1 8-oz pkg cream cheese, softened
1 16-oz container Cool Whip, thawed
3 3.4-oz pkgs instant fudge pudding mix
5 C 1% low-fat milk
Preheat oven to 350° F.
In a small bowl, mix four, melted margarine, and slivered almonds. Press into a 9" x 13" cake pan. Bake 12 to 18 minutes or until golden brown. Remove from oven and cool.
In medium bowl, combine powdered sugar and cream cheese. Mix either by hand or electric mixer. Gently fold in half the Cool Whip. Pour over cooked first layer and spread evenly.
In a large mixing bowl, combine pudding and milk. Using wire whisk, beat until it thickens. Place in refrigerator until it is set, 10 to 15 minutes, then pour over first two layers.
Spread the other half of the Cool Whip over the third layer. Refrigerate until ready to serve.
Submitted by Debby Shabo Wade
Recipe by Glenda Couron
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