Orange Cappuccino Torte

• 1/2 cup Apple butter
• 1 qt. vanilla wafers, finely crushed
• 4 pkt. JELL-O Vanilla Flavor Sugar Free Reduced Calorie Instant Pudding
• 3 qt. 2% milk
• 1/4 cup Fresh orange zest
• 1/2 cup MAXWELL HOUSE Caffeinated Coffee Instant (granules)
• 3 cups Cold water
• 2 cups DREAM WHIP Whipped Topping Mix
• 2 cups Canned mandarin oranges in light syrup, well drained

1. Mix apple butter and crumbs until well blended.
2. Press about 1 cup of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 springform pan for trial recipe).
3. Refrigerate while preparing pudding.
4. Prepare pudding mix with milk as directed on package.
5. Stir in orange zest; spoon evenly over crusts.
6. Refrigerate 30 minutes or until chilled.
7. Mix coffee granules and water in large bowl of electric mixer fitted with wire whip attachment.
8. Add whipped topping mix; beat on high speed 4 minutes or until stiff peaks form.
9. Spread 2 cups of the whipped topping mixture over pudding in each crust.
10. Garnish with the remaining whipped topping and the oranges.
11. Refrigerate at least 30 minutes or until chilled.

apple butter, vanilla wafers, jello vanilla flavor sugar, milk, fresh orange zest, coffee, water, mix, oranges

Taken from www.kraftrecipes.com/recipes/-2689.aspx (may not work)