Desserts

Peach Melba Pudding Torte

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photo by:kraft

time

prep:

20 min

total:

4 hr 20 min

servings

total:

10 servings

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What You Need

Golden OREO Cookies, divided

Tbsp. butter or margarine, melted

cup milk

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

cup thawed COOL WHIP Whipped Topping

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.