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Orange Cappuccino Torte

1/2 cup Apple butter
1 qt. vanilla wafers, finely crushed
4 pkt. JELL-O Vanilla Flavor Sugar Free Reduced Calorie Instant Pudding
3 qt. 2% milk
1/4 cup Fresh orange zest
1/2 cup MAXWELL HOUSE Caffeinated Coffee Instant (granules)
3 cups Cold water
2 cups DREAM WHIP Whipped Topping Mix
2 cups Canned mandarin oranges in light syrup, well drained


Mix apple butter and crumbs until well blended. Press about 1 cup of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 springform pan for trial recipe). Refrigerate while preparing pudding. Prepare pudding mix with milk as directed on package. Stir in orange zest; spoon evenly over crusts. Refrigerate 30 minutes or until chilled. Mix coffee granules and water in large bowl of electric mixer fitted with wire whip attachment. Add whipped topping mix; beat on high speed 4 minutes or until stiff peaks form. Spread 2 cups of the whipped topping mixture over pudding in each crust. Garnish with the remaining whipped topping and the oranges. Refrigerate at least 30 minutes or until chilled.

Source: www.kraftrecipes.com