BERRY COOKIE TORTE

Berry Cookie Torte image

The bakers in our Test Kitchen created this star-spangled treat with cookie dough, instant pudding and berries.

Provided by Taste of Home

Time 54m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 tube (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping, divided
1 cup fresh blueberries
1 cup fresh raspberries
8 miniature Milano cookies

Steps:

Divide dough into three portions. Cover and chill two portions. On a floured surface, roll remaining dough into a 9-in. circle, about 1/8 in. thick. , Transfer to an ungreased baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes; carefully remove to a wire rack to cool. Repeat twice., In a large bowl, beat cream cheese and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture. Fold in 1 cup whipped topping. Cover and chill for at least 15 minutes. , Place one cookie layer on a serving plate. Top with 3/4 cup pudding mixture and 1/3 cup each blueberries and raspberries. Repeat. Top with remaining cookie layer; spread with 1/2 cup pudding mixture., Pipe remaining whipped topping and pudding mixture over the top. Garnish with cookies and remaining berries.

Nutrition Facts : Calories 564 calories, Fat 29g fat (14g saturated fat), Cholesterol 55mg cholesterol, Sodium 550mg sodium, Carbohydrate 70g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.