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["Crunch Topping:", "Combine all 4 ingredients and mix well. Divide evenly into 4 - 10"" round cake pans, and pat into bottoms.", "", "Preheat oven to 350 degrees.", "", "Torte:", "In large bowl beat sugar and butter at low speed until well blended. Increase speed to medium and beat 10 more minutes or until light and fluffy (cannot feel sugar granules). Reduce speed; add pumpkin and next 7 ingredients. Beat until well mixed. Spoon 1/4 of batter over crunch topping in each of the 4 cake pans, spread evenly.", "", "Bake 20 minutes at 350 degrees or until toothpick comes out clean. (For even baking, rotate cake pans between upper and lower oven racks after 10 minutes.)", "", "Cool on wire racks for 10-15 minutes; remove from pans inverted onto wire racks and cool completely.", "", "Chill beaters and large mixing bowl in freezer for 15 minutes. When chilled, add whipping cream and vanilla, and beat at high speed until stiff peaks form. While whipping add 3-4 teaspoons of sugar to sweeten the whipped cream.", "", "Arranging Torte: On large round platter, place the first layer of torte - crunch topping side up. Next, top with 1/4 of whipped cream and spread on first layer; continue with next 2 layers of torte. Place final torte on top and drop remaining cream in dollops around top. Sprinkle with vanilla wafer crumbs. Place in refrigerator 2 hours or overnight to set.", "", "Before serving/presenting, place a holiday ribbon around the torte and tie in a bow.", "", "Note: Remove from refrigerator 30 minutes before serving. (Flavor is best when cake is served at room temperature.)"]
