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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Conveys Christine Strouf of St. Nazianz, Wisconsin. This creamy, lightly sweet torte is one of my family's favorites, even with the low-fat, low-sugar ingredients. Ingredients:
1/2 cup reduced-fat margarine, softened |
1 cup king arthur unbleached all-purpose flour |
1/2 cup confectioners' sugar |
1/2 cup chopped walnuts |
first layer: |
1 package (8 ounces) fat-free cream cheese, softened |
1 cup (8 ounces) fat-free sour cream |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
second layer: |
3 cups cold fat-free milk |
2 packages (1 ounce each) sugar-free fat-free instant pistachio pudding mix |
topping: |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
2 tablespoons ground walnuts |
Directions:
1. In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts.
2. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool.
3. In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes.
4. Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour. Yield: 24 servings.
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