1
box (4-serving size) vanilla instant pudding and pie filling mix
Streusel
3
tablespoons all-purpose flour
3
tablespoons sugar
2
tablespoons butter or margarine
1
egg white, beaten
1/3
cup sliced almonds
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Steps
1
Heat oven to 350°F. Spray 10- or 9-inch springform pan with cooking spray. Remove half of cookie dough from wrapper; refrigerate remaining half until needed. Place dough between 2 sheets of lightly floured waxed paper; roll to form 10-inch round. (DO NOT EAT RAW COOKIE DOUGH AFTER ROLLING OUT ON FLOURED SURFACE.) Refrigerate while preparing remainder of torte.
2
With floured fingers, press remaining half of dough evenly in bottom of pan. Spread preserves over dough; sprinkle with vanilla baking chips and pudding mix. Remove dough round from refrigerator. Peel off top sheet of waxed paper. Carefully invert dough over mixture in pan; remove waxed paper. Press edges to fit.
3
In small bowl, mix flour and sugar until well blended. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Brush top of dough with egg white; sprinkle with flour mixture and almonds.
4
Bake 40 to 50 minutes or until edges are golden brown. Run knife around side of pan to loosen torte. Cool 45 minutes. Carefully remove side of pan. Serve warm.
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For a pretty presentation, garnish individual serving plates with chocolate syrup and raspberry preserves. Top each with wedge of cookie torte.
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