On Memorial Day 2014, I had the pleasure of meeting Shirley Crawford and enjoy a piece of her Triple Treat Torte. I devoured it with my eyes first… I barely made it to the picnic bench and let me tell you- WOW! This dessert is a winner! This is one of those desserts that I cannot be trusted with if you get what I mean….Thank you Shirley for sharing your recipe with us! The original recipe was made with full fat ingredients…. I switched it over to lighter ingredients in hopes of having seconds ; ) It was so delicious! Now, the problem is, I have not been feeling too great with anything “peanuts” like a lot of other people so I decided to twist this recipe up to hazelnuts, white chocolate & Nutella <3 !! It passed big time with my trusty taste tester with big compliments – Thank you Hun!
So here is Shirley’s original recipe and my hazelnut concoction follows.
Preheat oven to 350 degrees
Crust:
1/2 cup cold butter
1 cup flour
1/2 – 2/3 cup finely chopped roasted peanuts
Filling:
1 cup powdered sugar
1 – 8 oz. pkg. cream cheese- softened
1/2 cup creamy peanut butter
1 – 8 oz. cool whip
Topping:
1 – 3 oz. pkg. instant chocolate pudding
1 – 3 oz. pkg. instant vanilla pudding
2 3/4 cup cold milk
Cut butter into flour until crumbly. Stir in peanuts. Pat mixture into a greased 9 x 13 pan; bake 16 – 20 minutes- cool completely. For filling, beat powdered sugar, cream cheese & peanut butter until smooth. Fold in 1 – 8 oz. container of cool whip. Spread over cooled crust. In another bowl, combine pudding mixes and cold milk; beat on low speed for 2 minutes. Let thicken slightly. Spread over filling. Top with 1 – 8 oz. container of cool whip and sprinkle with chocolate or chopped peanuts. Cover and refrigerate 4 hours or overnight.
Mama Carp’s White Chocolate Hazelnut Nutella Torte
Preheat oven to 350 degrees
Crust:
1/2 cup cold butter
1/4 cup sugar
1/2 cup finely chopped hazelnuts
Filling:
1 cup powdered sugar
1 – 8 oz. pkg. 1/3 less fat cream cheese- softened
1/2 cup Nutella
1 – 8 oz. lite cool whip- softened
Topping:
2 – 3 oz. pkgs. diet white chocolate pudding
2 3/4 cups cold skim milk
Cut butter into flour and sugar until crumbly. Stir in hazelnuts. Pat into a greased 9 x 13 pan; bake 15-20 minutes- cool completely and I mean completely…. trust me. For filling, beat cream cheese, powdered sugar and Nutella until smooth. Fold in 1 – 8 oz. container of cool whip. Spread over cooled crust. In another bowl, combine pudding mixes and cold milk; beat on low speed for 2 minutes. Let thicken slightly. Spread over filling. Top with 1 – 8 oz. container of cool whip and sprinkle with finely chopped hazelnuts. Cover and refrigerate 4 hours or overnight.
