Dublin Core

Title

Pecan Torte

Subject

flour

butter

pecans

cream cheese

powdered sugar

cool whip

instant vanilla pudding

milk

pecan chips

Description

from the kitchen of M.Randall PECAN TORTE
1 c. flour
1 stick butter
1/3 c chopped pecans
Mix above like pie crust - pat into 9x 12
glass pan. Bake at 375° for 15 min. When
cool cover with the following.
"Topping"
1 (8oz. cream cheese
1 C powdered sugar
1/2 of 16 oz. "Cool WHIP"
** Mix cheese and sugar (cream).
Blend in in Cool Whip. Spread
this over crust.
over

Back:
Whip 1 large pkg. Instant Vanilla pudding
with 2 3/4 C. milk. Spread this on next.
Spread remaining Cool Whip over all. Sprin-
kle pecan chips on top (additional 1/2 C)
for garnish.

** Topping mixture must be very soft & creamy
so crust will not be broken while spreading

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# Pecan Torte

## Ingredients

- 1 cup flour
- 1 stick butter
- 1/3 cup chopped pecans

## Instructions

1. Mix flour, butter, and chopped pecans together like pie crust.
2. Pat into a 9x12 glass pan.
3. Bake at 375° for 15 minutes.
4. Allow to cool completely before adding topping.

## Topping

- 1 (8 oz.) cream cheese
- 1 cup powdered sugar
- 1/2 of 16 oz. Cool Whip (reserve remaining half)
- 1 large pkg. instant vanilla pudding
- 2 3/4 cups milk
- Additional 1/2 cup pecan chips, for garnish

## Topping Instructions

1. Mix cream cheese and powdered sugar together, creaming until smooth.
2. Blend in 1/2 of the Cool Whip. Spread this over the cooled crust. Note: topping mixture must be very soft and creamy so crust will not be broken while spreading.
3. Whip the instant vanilla pudding with 2 3/4 cups milk. Spread this on next.
4. Spread remaining Cool Whip over all.
5. Sprinkle pecan chips on top for garnish.

Creator

Paula Guffey

Source

RCA0003 - VTG LG Wood Recipe Box Dove Tail w/Metal Hinges Full Of Recipes & Handwritten (eBay)

Date

1950s

Contributor

Marilyn Randall

Rights

Personal/Family

Format

Handwritten on printed card

Identifier

RCA0003-20260513-0011

Coverage

Indiana, US