Holiday Fig Torte Recipe

Holiday Fig Torte Recipe photo by Taste of Home

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Meet the Cook: Since we entertain my family - around 25 people - each December, and I do most of the cooking, I appreciate dishes like this I can prepare ahead of time. I'm a home economics teacher...my husband is a teacher, too...and now our daughter, who's in her last year of college, is doing her student teaching! -Judy Trott, Goldsboro, North Carolina

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Holiday Fig Torte Recipe

Prep: 20 min. + chilling

Yield: 12-16 Servings

20 20

Ingredients

30 to 35 Fig Newton cookies (about 1 pound)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 large bananas, sliced
2 tablespoons lemon juice
3 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed, divided
1/2 cup chopped pecans
Red and green maraschino cherries, well drained

Directions

Cover the bottom of a 13-in. x 9-in. dish with cookies. In a large bowl, beat the cream cheese and sugar until fluffy; spread over cookies.
Toss bananas with lemon juice; arrange over the cream cheese layer. In another bowl, whisk milk and pudding mix for two minutes. Let stand for 2 minutes or until soft-set.
Fold in half of the whipped topping; spread over bananas. Spread remaining topping over pudding layer. Sprinkle with pecans. Decorate with cherries. Cover and chill overnight. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 354 calories, 16 g fat (9 g saturated fat), 22 mg cholesterol, 305 mg sodium, 47 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Holiday Fig Torte in Country Woman November/December 1995, p33

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Holiday Fig Torte

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Reviewed on Jul. 25, 2010 by Trilby Yost

My DH loves Fig Newton cookies, so when I read this recipe I knew I had to try it. I can't believe that it was over fourteen years ago that I made it for the first time. Thanks to the original submitter, I am famous in my family for making this dessert.