Best Pudding Torte Recipes

BUTTERSCOTCH PUDDING TORTE

Steps:

• Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.

CHOCOLATE HAZELNUT PUDDING TORTE

Steps:

• Arrange 12 ladyfingers in an 11x7-in. dish. Spread with half of the Nutella., In a large bowl, whisk cream and pudding mix 2 minutes. Stir in whipped topping. Spread half the mixture over the Nutella. Top with remaining ladyfingers; spread with remaining Nutella and then remaining pudding mixture. Sprinkle with grated or shaved chocolate. Refrigerate, covered, 8 hours or overnight. Refrigerate leftovers.

BANANA PUDDING TORTE

Steps:

• 1. CRUMBS: Preheat oven to 350 degrees. In food processor, process wafers into fine crumbs; then add coconut and pecans. Pour the melted butter over the wafer crumbs mixture and toss until well blended. Spread crumb mixture onto cookie sheet and bake for 7 to 12 minutes, tossing mixture lightly a few times. Cool completely before filling.
• 2. PUDDING: In a large mixing bowl, whisk together the vanilla pudding and milk with a whisk until well blended. Fold in the whipped topping. Place pudding mixture into a ziploc bag and snip a small tip from the corner to pipe into glass dishes.
• 3. ASSEMBLY: In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.

BANANA PUDDING TORTE

Steps:

• 1. CRUMBS: Preheat oven to 350*F. In food processor, process wafers into fine crumbs; then add coconut and pecans. Pour the melted butter over the wafer crumbs mixture and toss until well blended. Spread crumb mixture onto cookie sheet and bake for 7-12 minutes or until golden brown, tossing mixture lightly a few times. Cool completely before filling.
• 2. PUDDING:In a large mixing bowl, whisk together the vanilla pudding and milk with a whisk until well blended. Fold in the whipped topping. Place pudding mixture into a resealable plastic bag, snipping a small tip from a corner to pipe into glasses.
• 3. ASSEMBLY:In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.

PEACH MELBA PUDDING TORTE

Steps:

• Place 20 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch springform pan. Split remaining 5 cookies in half; set aside.
• Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Add peaches and all but 10 of the raspberries.
• Refrigerate 4 hours or overnight. Loosen torte from side of pan; remove side of pan. Arrange split cookies evenly around edge of torte. Top with reserved raspberries. Cut into 10 slices to serve. Store leftover torte in refrigerator.

PUDDING TORTE

Steps:

• Mix together first 4 ingredients like a pie crust.
• Bake 18 minutes at 375.
• Let cool.
• Beat together cream cheese and powdered sugar.
• Put on cooled crust.
• Cover with 1/2 of Cool Whip.
• Beat together pudding and milk.
• Cover over previous layer.
• Cover with the rest of the Cool Whip and sprinkle with chopped nuts.

BUTTERSCOTCH PUDDING TORTE

Steps:

• Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.