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Desserts

Lemon Truffle Torte

Lemon Truffle Torte recipe
photo by:kraft
time
prep:
15 min
total:
4 hr 35 min
servings
total:
8 servings
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What You Need

40
 vanilla wafers, divided
1/2
cup  PLANTERS Almonds, toasted, finely chopped
2
Tbsp.  sugar
3
Tbsp.  butter or margarine, melted
1
pkg.  (4 oz.) BAKER'S White Chocolate
1
cup  cold milk
2
pkg.  (4-serving size each) JELL-O Lemon Flavor Instant Pudding
1
tsp.  grated lemon zest
2
cups  thawed COOL WHIP Whipped Topping

Make It

RESERVE 16 of the wafers. Finely crush remaining 24 wafers; place in medium bowl. Add almonds, sugar and butter; mix well. Spoon into 9-inch springform pan; press firmly onto bottom of pan. Stand reserved wafers around edge of pan; set aside.

MICROWAVE chocolate in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each minute. Cool completely. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes and lemon peel. Beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spread evenly over crust.

REFRIGERATE at least 4 hours or overnight. Store any leftover torte in refrigerator.

Kraft Kitchens Tips

Special Extra
Garnish with additional thawed COOL WHIP Whipped Topping, toasted slivered almonds and grated lemon peel just before serving.
Size Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
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