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Berry Cookie Torte

 Berry Cookie Torte
The bakers in our Test Kitchen created this star-spangled treat with cookie dough, instant pudding and berries.
8 ServingsPrep: 45 min. Bake: 10 min.

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

  • 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.
  • 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.
  • 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.
  • 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.
  • Pipe remaining whipped topping and pudding mixture over the top.

2 of 2

Berry Cookie Torte (continued)

Directions (continued)

  • 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.
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