Ingredients
- 40 NILLA Wafers, divided
- 1/2 cup almonds, toasted, finely chopped
- 2 Tbsp. sugar
- 3 Tbsp. butter or margarine, melted
- 1 pkg. (4 oz.) white baking chocolate
- 1 cup cold milk
- 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding
- 1 tsp. grated lemon zest
- 2 cups thawed COOL WHIP Whipped Topping
Instructions
- Reserve 16 of the wafers. Finely crush remaining 24 wafers; place in medium bowl. Add almonds, sugar and butter; mix well. Spoon into 9-inch springform pan; press firmly onto bottom of pan. Stand reserved wafers around edge of pan; set aside.
- Melt chocolate in large bowl in microwave as directed on package. Cool completely. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes and lemon peel. Beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spread evenly over crust.
- Refrigerate at least 4 hours or overnight. Store any leftover torte in refrigerator.
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