Viennese Streusel Cookie Torte

Torte

roll Pillsbury™ refrigerated sugar cookies

1/2

cup raspberry preserves

1/2

cup white vanilla baking chips

box (4-serving size) vanilla instant pudding and pie filling mix

tablespoons all-purpose flour

tablespoons sugar

tablespoons butter or margarine

egg white, beaten

1/3

cup sliced almonds

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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. 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.

For a pretty presentation, garnish individual serving plates with chocolate syrup and raspberry preserves. Top each with wedge of cookie torte.

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.