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
- Mix apple butter and crumbs until well blended.
- 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).
- Refrigerate while preparing pudding.
- Prepare pudding mix with milk as directed on package.
- Stir in orange zest; spoon evenly over crusts.
- Refrigerate 30 minutes or until chilled.
- Mix coffee granules and water in large bowl of electric mixer fitted with wire whip attachment.
- Add whipped topping mix; beat on high speed 4 minutes or until stiff peaks form.
- Spread 2 cups of the whipped topping mixture over pudding in each crust.
- Garnish with the remaining whipped topping and the oranges.
- 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)