Four Layer Pistachio Torte

Name: Four Layer Pistachio Torte
Yield: 16 servings
Ingredients: First Layer:; 1 c unbleached flour; 6 tbsps light margarine, softened; 2 tbsps granulated sugar; Second Layer:; 8 ozs fat-free cream cheese, softened; 3/4 c powdered sugar; 6 ozs Cool Whip Free, thawed; Third Layer:; 6 3/4 ozs instant pistachio pudding mix; 2 1/2 c fat-free milk; 20 ozs crushed pineapple, drained; Fourth Layer:; 6 ozs Cool Whip Free, thawed

Adapted from Unknown

First Layer:
1 c unbleached flour
6 tbsps light margarine, softened
2 tbsps granulated sugar
Second Layer:
8 ozs fat-free cream cheese, softened
3/4 c powdered sugar
6 ozs Cool Whip Free, thawed
Third Layer:
6 3/4 ozs instant pistachio pudding mix
2 1/2 c fat-free milk
20 ozs crushed pineapple, drained
Fourth Layer:
6 ozs Cool Whip Free, thawed

Preheat oven to 350. Prepare a 13" x 9" pan with cooking spray and flour;set aside. In a mixing bowl, combine flour, margarine, and granulated sugar Mix well. Press mixture onto bottom of pan. Bake for 15 minutes. Cool. Meanwhile, in another mixing bowl combine cream cheese, powdered sugar, and half of the whipped topping. Mix well. Spread mixture over baked layer; set aside. In another mixing bowl, combine pudding mixes, milk, and pineapple. Mix well. Spread over top cream cheese layer; set aside. Spread remaining whipped topping over top. Chill two hours, or until set.

Posted: 4/21/2000

Desserts

Rated by 0 users (0.00)

WW Points^* : 3.33

16 servings

Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 163 Calories from Fat 21 (13%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0.3g	2%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.9g
Trans Fat 0g
Cholesterol 0.8g	0%
Sodium 138mg	6%
Potassium 0mg	0%
Total Carbohydrate27g	9%
Dietary Fiber 0.5g	2%
Sugars 16g
Protein 4g	2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.