Monday, March 30, 2009

A Keeper

I've had this recipe for awhile but this is the first time I've made it and it was delicious. I would 1 and 1/2 the filling next time though (doubled would probably be too much) because I ended up adding a layer of Cool Whip to the top to make it come to the top of the pan. Maybe my pan was just extra deep. I used a 9 x 2 3/4 inch springform pan. I put a few extra strawberries too. Yum!

Chocolate Strawberry Torte
1/2 cup plus 2 tsp butter, divided
2 cups chocolate graham cracker crumbs
(about 26 squares)
1/4 cup sugar
1 carton (12 oz) Cool Whip
1 cup sour cream
1 small pkg (3.9 oz) instant chocolate pudding mix
1 pint fresh strawberries, sliced
1 square (1 oz) semisweet chocolate

Melt 1/2 cup butter. In a bowl, combine the cracker crumbs, melted butter and sugar. Press onto the bottom and 1 1/2 inches up the sides of a greased 9-inch springform pan. Refrigerate.
In a mixing bowl, beat the cool whip, sour cream and pudding mix until blended. Spread half over crust. Arrange strawberries over top. Spread with remaining filling. In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. Drizzle over filling. Refrigerate for at least 4 hours before serving. Serves 10-12.