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Holiday Fig Torte

 Holiday Fig Torte
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
12-16 ServingsPrep: 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 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,

2 of 2

Holiday Fig Torte (continued)

Nutritional Facts: 16 g fat (9 g saturated fat), 22 mg cholesterol, 305 mg sodium, 47 g carbohydrate, 3 g fiber, 5 g protein.