Coconut Pecan Torte

Total Time: 5 mins Preparation Time: 1 min Cook Time: 4 mins

Ingredients

• 1 (3 1/4 ounce) package jello vanilla or 1 (3 1/4 ounce) package coconut cream pudding and pie filling, cook & serve, not instant
• 1 1/2 cups milk
• 24 ladyfingers, split
• 1/4 cup orange juice
• 2/3 cup softened butter
• 2 1/4 cups confectioners' sugar, sifted
• 1/8 teaspoon almond extract
• 1/2 cup very finely chopped pecans
• 2 cups baker's fine-grated coconut, toasted
• prepared dream whip (optional)

Recipe

• 1 prepare jello pudding as directed on package, using only 1 1/2 cups milk. remove from heat. cover surface with plastic wrap and cool. line an 8-inch square dish or pan with several layers of wax paper, allowing paper to extend as 2-inch tabs above edge of dish.
• 2 line bottom and sides of dish with some ladyfingers. sprinkle with 2 tablespoons orange juice.
• 3 cream butter until light and fluffy. alternately add sugar and cooled pudding; then add almond extract, pecans, and coconut.
• 4 spread about a third of mixture on ladyfingers. arrange half of remaining ladyfingers on mixture. sprinkle with 1 tablespoon orange juice. top with another layer of pudding mixture. add remaining ladyfingers, orange juice, and pudding mixture in that order. top layer should be pudding. chill thoroughly, at least 4 hours. grasp paper tabs to remove from dish. lift onto serving platter; slide wax paper from underneath. garnish with prepared dream whip, if desired. makes 12 large or 18 small servings.
• 5 note: the 12 to 18 servings is as the recipe is written. i have found that 9 servings from an 8-in pan is what i like to serve. four hours cooking time is actually chilling time.