Coconut Pecan Torte

• 1 (3 1/4 ounce) packagejello vanilla or 1 (3 1/4 ounce) packagecoconut cream pudding and pie filling, Cook & Serve, not instant
• 1 12 cups milk
• 24 ladyfingers, split
• 14 cup orange juice
• 23 cup softened butter
• 2 14 cups confectioners' sugar, sifted
• 18 teaspoon almond extract
• 12 cup very finely chopped pecans
• 2 cups baker's fine-grated coconut, toasted
• prepared Dream Whip (optional)

1. Prepare Jello Pudding as directed on package, using only 1 1/2 cups milk.
2. Remove from heat.
3. Cover surface with plastic wrap and cool.
4. Line an 8-inch square dish or pan with several layers of wax paper, allowing paper to extend as 2-inch tabs above edge of dish.
5. Line bottom and sides of dish with some ladyfingers.
6. Sprinkle with 2 tablespoons orange juice.
7. Cream butter until light and fluffy.
8. Alternately add sugar and cooled pudding; then add almond extract, pecans, and coconut.
9. Spread about a third of mixture on ladyfingers.
10. Arrange half of remaining ladyfingers on mixture.
11. Sprinkle with 1 tablespoon orange juice.
12. Top with another layer of pudding mixture.
13. Add remaining ladyfingers, orange juice, and pudding mixture in that order.
14. Top layer should be pudding.
15. Chill thoroughly, at least 4 hours.
16. Grasp paper tabs to remove from dish.
17. Lift onto serving platter; slide wax paper from underneath.
18. Garnish with prepared Dream Whip, if desired.
19. Makes 12 large or 18 small servings.
20. Note: The 12 to 18 servings is as the recipe is written.
21. I have found that 9 servings from an 8-in pan is what I like to serve.
22. Four hours cooking time is actually chilling time.

packagejello vanilla, milk, ladyfingers, orange juice, butter, sugar, almond, pecans, coconut, dream whip

Taken from www.food.com/recipe/coconut-pecan-torte-383000 (may not work)