Berry Cookie Torte Recipe
Berry Cookie Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The bakers in our Test Kitchen created this star-spangled treat with cookie dough, instant pudding and berries.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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. Garnish with cookies and remaining berries. Yield: 8 servings.
Originally published as Berry Cookie Torte in Quick Cooking July/August 2004, p68

Nutritional Facts

1 slice: 564 calories, 29g fat (14g saturated fat), 55mg cholesterol, 550mg sodium, 70g carbohydrate (40g sugars, 2g fiber), 6g protein.

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  • 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
  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.
Originally published as Berry Cookie Torte in Quick Cooking July/August 2004, p68

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MY REVIEW
dryerlint User ID: 3134730 59378
Reviewed Aug. 5, 2010

"wow-can't wait to try it-have made one similar with the bag of sugar cookie dough but not layered. Looks great!"

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