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Triple Treat Torte

 Triple Treat Torte
A peanutty crust and three deliciously different creamy layers form a tempting treat you'll be proud to prepare and share. I usually draw a crowd when I set out this mouthwatering tort.—Inez Orsburn, De Motte, Indiana
20-24 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling


  • 1/2 cup cold butter, cubed
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2/3 cup finely chopped dry roasted peanuts
  • 1 cup confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 2-3/4 cups cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • Grated semisweet chocolate, optional


  • In a small bowl, cut butter into flour until crumbly; stir in the
  • peanuts. Press onto the bottom of a greased 13-in. x 9-in. baking
  • dish. Bake at 350° for 16-20 minutes or until golden brown. Cool
  • completely on a wire rack.
  • For filling, in a large bowl, beat the sugar, cream cheese and peanut
  • butter until smooth. Fold in 1 cup whipped topping. Spread over
  • crust.
  • For topping, in another bowl, whisk milk and pudding mixes for 2

2 of 2

Triple Treat Torte (continued)

Directions (continued)

  • minutes (mixture will be thick). Spread over filling. Top with
  • remaining whipped topping. Sprinkle with chocolate if desired. Cover
  • and refrigerate 4 hours or overnight. Yield: 20-24 servings.
Nutritional Facts: 1 serving equals 233 calories, 14 g fat (7 g saturated fat), 24 mg cholesterol, 230 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.