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BREADS & DESSERTS:
CREAMY TROPICAL FRUIT & NUT TORTE
| Crust:
|
| 1
1/2 |
cups
vanilla wafer crumbs |
| 1 |
cup sweetened
flaked coconut |
| 1/4 - 1/2 |
cup Fisher
Chef's Naturals pecan chips |
| 1/3 |
cup margarine |
| 1st
layer: |
| 8 |
oz. cream
cheese |
| 8 |
oz. non-dairy
whipped topping |
|
| 2nd
layer: |
| 2-3 |
fresh bananas,
sliced |
| 1 |
cup sliced
fresh strawberries |
| 1/2 |
cup crushed
pineapple, very well drained |
| 2-3 |
Tablespoons
Fisher Chef's Naturals pecan
halves |
| 2-3 |
Tablespoons
coconut |
| 3rd
layer: |
| 1 |
box French
vanilla instant pudding |
| 2 |
cups cold
milk |
| 2 |
oz. Fisher
Chef's Naturals nut topping |
| 4-8 |
oz. non-dairy
whipped topping |
|
Crust:
Combine crumbs, coconut and pecans and mix well. Melt margarine
and mix well with crumb mixture. Press evenly over bottom of 13
x 9 x 2-inch pan.
1st layer:
Blend well with electric mixer until smooth. Spread carefully
over crust.
2nd layer:
Line 1st layer with bananas and strawberry slices. Sprinkle pineapple
over bananas and strawberries. Sprinkle pecans and coconut over
fruit.
3rd layer:
Prepare pudding according to box directions. Pour over fruit layer.
Chill for about an hour. Frost with 4 to 8 oz. non-dairy whipped
topping. Garnish with nut topping and/or strawberry slices. Chill
overnight.
Yields: 18-20 servings
Source: John B. Sanfilippo & Son, Inc.
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