Print Options

 
 
 
 Print
Berry Cookie Torte Recipe

Berry Cookie Torte Recipe

The bakers in our Test Kitchen created this star-spangled treat with cookie dough, instant pudding and berries.
TOTAL TIME: Prep: 45 min. Bake: 10 min. YIELD:8 servings

Ingredients

  • 1 tube (18 ounces) refrigerated sugar cookie dough
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whipped topping, divided
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 8 miniature Milano cookies

Directions

  • 1. Divide dough into three portions. Cover and chill two portions. On a floured surface, roll remaining dough into a 9-in. circle, about 1/8 in. thick.
  • 2. Transfer to an ungreased baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes; carefully remove to a wire rack to cool. Repeat twice.
  • 3. In a large bowl, beat cream cheese and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture. Fold in 1 cup whipped topping. Cover and chill for at least 15 minutes.
  • 4. Place one cookie layer on a serving plate. Top with 3/4 cup pudding mixture and 1/3 cup each blueberries and raspberries. Repeat. Top with remaining cookie layer; spread with 1/2 cup pudding mixture.
  • 5. Pipe remaining whipped topping and pudding mixture over the top. Garnish with cookies and remaining berries. Yield: 8 servings.

Nutritional Facts

1 serving (1 slice) equals 564 calories, 29 g fat (14 g saturated fat), 55 mg cholesterol, 550 mg sodium, 70 g carbohydrate, 2 g fiber, 6 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.