Holiday Fig Torte
- 30 to 35 Fig Newton cookies (about 1 pound)
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 2 large bananas, sliced
- 2 tablespoons lemon juice
- 3 cups cold milk
- 1 package (5.1 ounces) instant vanilla pudding mix
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 1/2 cup chopped pecans
- Red and green maraschino cherries, well drained
- Cover the bottom of a 13x9-in. dish with cookies. In a large bowl, beat the cream cheese and sugar until fluffy; spread over cookies.
- Toss bananas with lemon juice; arrange over the cream cheese layer. In another bowl, whisk milk and pudding mix for two minutes. Let stand for 2 minutes or until soft-set.
- Fold in half of the whipped topping; spread over bananas. Spread remaining topping over pudding layer. Sprinkle with pecans. Decorate with cherries. Cover and chill overnight.
cookies, cream cheese, sugar, bananas, lemon juice, cold milk, vanilla pudding, frozen whipped topping, pecans, red
Taken from www.tasteofhome.com/recipes/holiday-fig-torte/ (may not work)