Chocolate Cream Torte

Serves: 8
Total Calories: 467


1 (4-ounce) package chocolate instant pudding & pie filling mix
2 cups milk for pudding
24 graham crackers squares
1 cup whipped cream
2 tablespoons sugar
1 teaspoon vanilla extract


Prepare pudding according to package directions using milk.

On an oblong serving plate or small baking sheet, place four crackers end to end. Carefully cover with a layer of pudding. Continue layering, ending with crackers.

In a small mixer bowl at medium speed, beat cream, sugar and vanilla until stiff peaks form. Frost top and sides of loaf with sweetened whipped cream. Refrigerate at least 3 hours or up to 12 hours.

To serve, slice crosswise.

*Two cups thawed frozen whipped topping may be substituted for sweetened whipped cream.

"This simple-to-prepare dessert is fancy enough for guests."

Nutritional Facts:

Serves: 8
Total Calories: 467
Calories from Fat: 171

This Chocolate Cream Torte recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.

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