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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Caramel Torte Recipe

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This recipe for Caramel Torte is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ c. flour
1½ sticks margarine - softened
3 tbsp. sugar
⅓ c. chopped nuts

8 oz. cream cheese, softened
⅔ c. powdered sugar
16 oz. container Cool Whip© divided

2 pkgs. caramel instant pudding mix
2 c. milk

chopped nuts to sprinkle over top - about ⅓ c.
Directions:
Directions:
Mix first four ingredients together well. Pack into bottom of 9"X12" pan. Bake in 375º oven for 12 minutes. Cool thoroughly.
Beat together cream cheese and powdered sugar until well blended and creamy. Fold in half of the Cool Whip©. Spread on cooled crust.
Beat together well the pudding mix and milk. Allow to sit a few minutes to thicken slightly, spread over cream cheese layer.
Top the above with remaining Cool Whip©. Sprinkle nuts over top.
Refrigerate overnight or several hours before cutting into serving sized squares.
Personal Notes:
Personal Notes:
I use walnuts, but pecans or almonds are fine too. I have used lower fat cream cheese, sugar free Cool Whip©, and Stevia© to serve to diabetics. If the new Caramel pudding mix is not available butterscotch works just fine. I used it for years with this recipe and a lot of people here in Tennessee asked for the recipe for my "caramel" dessert, so I changed the name of the recipe front butterscotch to caramel. Chocolate pudding works fine too.

Do NOT use fat free cream cheese, it is too tasteless and runny.

 

 

 

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