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Ingredients4 h 30 m servings 383 cals
Original recipe yields 12 servings
- Stir milk and vanilla pudding mixes together in a bowl until pudding is thick. Fold whipped topping into pudding.
- Place 1 layer of graham crackers in the bottom of a 9x13-inch glass dish. Spread a layer of pudding over graham cracker layer; top with a layer of raspberries. Repeat layering with remaining ingredients, ending with graham crackers.
- Warm frosting in a microwave-safe bowl in the microwave until melted, 15 to 30 seconds; drizzle over graham crackers. Refrigerate until torte is set, about 4 hours.
Per Serving: 383 calories; 12.9 g fat; 63.9 g carbohydrates; 5 g protein; 5 mg cholesterol; 516 mg sodium. Full nutrition
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