PEACH MELBA PUDDING TORTE

Peach Melba Pudding Torte image

This sweet and beautiful dessert with peaches will surprise you with its delicate flavor. Top it with raspberries and enjoy.

Provided by My Food and Family

Categories Home

Time 4h20m

Yield Makes 10 servings.

Number Of Ingredients 7

Ingredients

25 oblong vanilla creme-filled sandwich cookies, divided
3 Tbsp. butter or margarine, melted
1 cup milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 can (8-1/2 oz.) peaches, drained, chopped
3/4 cup raspberries, divided

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.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.8291 g, Sugar 0 g, Protein 2 g