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Mary Ann's Four Layer Torte                        Sharon Congleton Benda

 

First Layer:

1/2 cup butter                        1 cup flour

1 1/2 cup chopped pecans                        2 Tbsp. powdered sugar

Mix as for pie crust.  Bake 350 for 12 minutes.  Cool.

 

Second Layer:

8 oz. cream cheese, softened

1 cup powdered sugar                        1 cup Cool Whip

Beat cheese until fluffy, fold in sugar and Cool Whip.  Spread over cooled crust.

 

Third Layer:

2 packages (3 3/4 oz.) or large (6 oz.) instant chocolate, lemon, vanilla or other pudding ‑ 3 cups cold milk.  Mix as directed on package.  Spread over cheese layer.

 

Fourth Layer:

1 cup whipping cream (whipped with 2 Tablespoons powder sugar and 1 Tablespoon vanilla ‑‑ or you may use 1 or more cups Cool Whip.)  Spread over third layer of pudding and garnish as desired.  Chill for several hours ‑ or overnight.  Keeps well for at least 3 days.

 Sharon received this recipe from her friend, Mary Ann McNeil.