{kraft recipe} Chocolate Cream Cheese Torte

Today's Kraft Cool Whip recipe is a family favorite that my mom has been making for year! We have always called it a 'torte' but I've also heard it called Four Layer Delight. The layers are pretty simple: A buttery nut crust, sweetened cream cheese, chocolate pudding (can use butterscotch, lemon or pistachio for a twist) and Cool Whip & Nuts. Seriously. So. Good.

This is one of those dishes that everyone is happy you brought to their potluck or get together.

Ingredients:

1 1/4 c flour
3 T powdered sugar
1 cup ground Planters nuts (I use pecans)
1 cube salted butter, melted
1-8oz Philadelphia cream cheese
1 cup powdered sugar
1-8oz container Cool Whip (light or fat free is ok)
2 small (3.9 oz) boxes instant Jell-o chocolate pudding
2 cups milk

Directions:

Mix the 3 T of powdered sugar, flour and nuts in a 9x13 pan. Add melted butter. Mix & press into the pan. Bake 20 minutes at 350 degrees - until brown. Let cool completely. Mix cream cheese, powdered sugar and 1 cup Cool Whip and spread over the cooled crust. Combine chocolate pudding with milk, beat until thick and spread over. Top with remaining Cool Whip and ground nuts. Let sit in the fridge for at least a couple hours. Cut into squares and serve.

Don't forget to enter to win a $25 pre-paid VISA gift card and a 1-yr. subscription to Food & Family magazine.

Share a photo on Twitter of something you’ve made with Cool Whip, and use the hashtag #coolwhipislove.

NOTE: If you are unsure how to post a pic to Twitter, then go HERE.

Details-Schmetails:

You may enter as many times as you wish, using different recipes and pictures.
Each Twitter post and pic must have the hashtag #coolwhipislove so I can keep track of the entries.
Each Twitter post must also have @thegooddealgal. So, your post may look like this: "My Fave Cool Whip Recipe @thegooddealgal #coolwhipislove (and then the pic link)"
Contest ends on Thursday, December 16, 2010 at 9am MST. All entries will be closed at that point and I will announce the winner on Friday morning here on the blog and on Twitter.