I have a passion for baking and I love photography
Joined 8 months ago
Makes 10 servings
- 25 golden oreos( 2 boxes)- 1 packet vanilla instant pudding- 3 Tablespoon butter (melted)- 1 cup (250ml)whipped cream topping (orley whip)- 1 cup milk - 1 can of drained, chopped peaches- ¾ cup raspberries (divided)
1. Place 20 of the cookies in the food processer. Process until finely crushed.Mix with butter, press firmly into 9 inch spring form pan.Split 5 cookies in half, set aside. 2. Add milk to the instant pudding,(mix in medium bowl). Beat with wire whisk for 2 minutes or until well blended. Gently stir in the whipped cream. Add in all the peaches and all but 10 raspberries. 3. Refrigerate for 4 hours/overnight. Loosen torte from pan.Arrange split cookies evenly around edge.Top with raspberries.Store the leftovers in the fridge
INFO & TIPS
you can also use Margarine.
Could also use electrical mixer.
A 9 inch spring form pan is those pans that you take out the side.