Lemon Truffle Torte

• 40 vanilla wafers, divided
• 1/2 cup PLANTERS Almonds, toasted, finely chopped
• 2 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 1 pkg. (4 oz.) BAKER'S White Chocolate
• 1 cup cold milk
• 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding
• 1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 cups thawed COOL WHIP Whipped Topping

1. Reserve 16 of the wafers.
2. Finely crush remaining 24 wafers; place in medium bowl.
3. Add almonds, sugar and butter; mix well.
4. Spoon into 9-inch springform pan; press firmly onto bottom of pan.
5. Stand reserved wafers around edge of pan; set aside.
6. Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 to 2 min.
7. or until chocolate is completely melted, stirring after each minute.
8. Cool completely.
9. Gradually add milk, stirring with wire whisk until well blended.
10. Add dry pudding mixes and lemon peel.
11. Beat 2 min.
12. or until well blended.
13. (Mixture will be thick.)
14. Gently stir in whipped topping.
15. Spread evenly over crust.
16. Refrigerate at least 4 hours or overnight.
17. Store any leftover torte in refrigerator.

vanilla wafers, sugar, butter, s white chocolate, cold milk, lemon zest

Taken from www.kraftrecipes.com/recipes/lemon-truffle-torte-106959.aspx (may not work)