Peach Melba Pudding Torte

1. 1

   Place 20 of the cookies in food processor container; cover.

2. 2

   Process until finely crushed.

3. 3

   Mix with butter; press firmly onto bottom of 9-inch springform pan.

4. 4

   Split remaining 5 cookies in half; set aside.

5. 5

   Add milk to dry pudding mix in medium bowl.

6. 6

   Beat with wire whisk 2 min.

7. 7

   or until well blended.

8. 8

   Gently stir in whipped topping.

9. 9

   Add peaches and all but 10 of the raspberries.

10. 10

    Refrigerate 4 hours or overnight.

11. 11

    Loosen torte from side of pan; remove side of pan.

12. 12

    Arrange split cookies evenly around edge of torte.

13. 13

    Top with reserved raspberries.

14. 14

    Cut into 10 slices to serve.

15. 15

    Store leftover torte in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.