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.