This simple and delicious chocolate torte, originating from the PEO Chapter N of New Canaan cookbook, features a buttery almond crust, a creamy cream cheese and Cool Whip layer, and a rich chocolate pudding topping. Perfect for summer hosting!
1. Blend flour, butter, ground almonds, and 3 tablespoons powdered sugar in a bowl with a fork until combined.
2. Press the mixture firmly into a pie dish or pan.
3. Bake the crust at 350°F (175°C) for 15 minutes.
4. Let the crust cool completely.
5. In a separate bowl, beat the softened cream cheese, 1 cup of powdered sugar (confectioners' sugar), and 1 cup of Cool Whip with a hand mixer until smooth and creamy.
6. Spread this cream cheese mixture evenly over the cooled crust.
7. Prepare the instant chocolate pudding according to package directions, using the specified amount of milk, and beat until thick.
8. Carefully spread the thickened chocolate pudding over the cream cheese layer.
9. Refrigerate the torte for several hours or overnight until thoroughly chilled and set.
