"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tortes: Drumstick Torte Recipe

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This recipe for Tortes: Drumstick Torte, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurie Davison
Added: Thursday, October 5, 2006


1st Layer:
2 c. vanilla wafers, crushed
1/2 c. butter, melted
2/3 c. Spanish peanuts, chopped

2nd Layer:
8 oz. pkg cream cheese
1/3 c. peanut butter
1 c. powdered sugar
2 c. cool whip

3rd Layer
3 c. milk
2 small pkgs instant chocolate pudding

Top Layer:
12 oz. Cool Whip
1/3 c. Spanish peanuts, chopped
2 chocolate bars, grated

Preheat oven to 350.
Mix first layer ingredients together. Pat in cake pan.
Bake for 5-10 minutes. Let cool.
Beat first 3 ingredients of second layer together until smooth. With spoon fold in 2 c. Cool Whip. Put on first layer.
Beat third layer ingredients together for 2 minutes. Put on second layer.
Top third layer with Cool Whip and nuts. Sprinkle grated chocolate bars on top of torte.
Refrigerate at least 1 hour.

Personal Notes:
Personal Notes:
Laurie is a current and one of the original Trinity Board Members.




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