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Desserts

Peach Melba Pudding Torte

Peach Melba Pudding Torte recipe
photo by:kraft
time
prep:
20 min
total:
4 hr 20 min
servings
total:
10 servings
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What You Need

25
 Golden OREO 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

Make It

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.

Kraft Kitchens Tips

Substitute
Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
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