Brazil Nut Torte

• 1/2 cup flour, all-purpose sifted
• 2 teaspoons baking powder double acting
• 2 cups graham cracker crumbs fine
• 1/2 cup vegetable shortening soft
• 1 cup sugar granulated
• 3 each egg yolks
• 3/4 cup brazil nuts chopped
• 1 teaspoon vanilla extract
• 3 each egg whites stiffly beaten
• 1 package vanilla pie filling and pudding
• 1 1/2 cups milk
• 1/2 cup heavy whipping cream whipped

1. Day before: Start heating oven to 375F (190C).
2. With waxed paper, line bottoms of 2 1 1/4 deep 8 inch layer pans.
3. Sift together flour and baking powder; add cracker crumbs.
4. With electric mixer at medium speed, or "cream" (or with spoon), thoroughly mix shortening with sugar, then with yolks, until very light and fluffy--about 4 minutes altogether.
5. Add nuts and vanilla.
6. Then, at low speed, or "blend", beat in flour mixture alternately with indicated amount of milk*, beating after each addition.
7. Quickly fold in egg whites.
8. Turn into pans.
9. Bake 30 minutes or until done.
10. Cool in pans on wire rack.
11. Meanwhile, combine vanilla pudding with 1 1/2 cups milk.
12. Cook, stirring, over medium heat until mixture comes to boil.
13. Remove from heat; pour into bowl; place waxed paper directly on surface of pudding.
14. Refrigerate.
15. The day: Beat pudding until smooth; fold in whipped cream.
16. Split each cake layer- spread filling between layers and on top of cake.
17. Refrigerate at least 1 hour.

flour, baking powder double acting, graham cracker crumbs, vegetable shortening soft, sugar, egg yolks, nuts, vanilla, egg whites, vanilla pie filling, milk, heavy whipping cream whipped

Taken from recipeland.com/recipe/v/brazil-nut-torte-38848 (may not work)