Pudding Torte - cooking recipe

Ingredients

1 bag Archway pecan crunch cookies, crushed
1/2 c. butter or margarine, melted
12 oz. cream cheese
1 1/4 c. powdered sugar
2 (9 oz.) containers Cool Whip whipped topping
2 pkg. instant pudding, made according to directions

Preparation

Mix crushed cookies with melted butter; pat into a 9 x 13-inch pan.
Bake 8 minutes at 350\u00b0.
Allow to cool.
Beat cream cheese and powdered sugar together.
Add 1 container Cool Whip and beat until fluffy.
Pour over cooled crust and refrigerate.
When chilled, spread pudding over cream cheese mixture.
Top with remaining whipped topping.