Holiday Fig Torte Recipe

5 1 1
Holiday Fig Torte Recipe
Holiday Fig Torte Recipe photo by Taste of Home
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Holiday Fig Torte Recipe

Read Reviews
5 1 1
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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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + chilling

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 13x9-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.
Originally published as Holiday Fig Torte in Country Woman November/December 1995, p33

Nutritional Facts

1 piece: 354 calories, 16g fat (9g saturated fat), 22mg cholesterol, 305mg sodium, 47g carbohydrate (35g sugars, 3g fiber), 5g protein.

  • 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
  1. Cover the bottom of a 13x9-in. dish with cookies. In a large bowl, beat the cream cheese and sugar until fluffy; spread over cookies.
  2. 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.
  3. 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.
Originally published as Holiday Fig Torte in Country Woman November/December 1995, p33

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Trilby Yost User ID: 5195621 200658
Reviewed Jul. 25, 2010

"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."

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