Mary Ann's Four Layer Torte Sharon Congleton Benda
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.
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.
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.
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.