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Sunday, May 22, 2011



1 c. crushed graham cracker crumbs
1 stick butter
1/2 c. crushed walnuts
1 package vanilla pudding
1 package cream cheese, softened
6 oz. can  crushed pineapple not drained
4 large sliced bananas
1 pint fresh strawberries
1/2 can  chocolate icing
9 oz. carton Cool Whip


Mix graham cracker crumbs, butter and 1/2 cup pecans until crumbly and spread into 9x13 inch pan. Bake at 350 degrees for 15 vanilla pudding, crushed pineapple with the juices, and cream cheese not less than 15 minutes. Put on crust. After the filling has been put in the crust, slice 4 large bananas and strawberries on top of the filling.  Put 1 (9 oz.) carton of Cool Whip on top. Heat canned  chocolate frosting in microwave on high for 45 seconds.Drizzle over top of torte using a butter knife or spoon. Add cherries and nuts on top, if desired. Refrigerate overnight.