Peach Melba Pudding Torte

11  Ratings
  • 20 min prep
  • 4 hr 20 min total
  • Makes 10 servings.

Peach Melba Pudding Torte Recipe


  • 25 Golden OREO Cookies, divided
  • 3 Tbsp. butter or margarine, melted
  • 1 cup milk
  • 1 pkg. (4-serving size) vanilla instant pudding mix
  • 1 cup thawed COOL WHIP Whipped Topping
  • 1 can (8-1/2 oz.) peaches, drained, chopped
  • 3/4 cup raspberries, divided


  • Place  20 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch springform pan. Split remaining 5 cookies in half; set aside.
  • Add  milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Add peaches and all but 10 of the raspberries.
  • Refrigerate  4 hours or overnight. Loosen torte from side of pan; remove side of pan. Arrange split cookies evenly around edge of torte. Top with reserved raspberries. Cut into 10 slices to serve. Store leftover torte in refrigerator.

Recipe Tips

SubstitutePrepare as directed, using vanilla fat-free sugar-free instant pudding mix and COOL WHIP LITE Whipped Topping.


Nutrition Information

Makes 10 servings.

Nutrition per serving:

    • Calories 250 
    • Total fat 11 g
    • Saturated fat 5 g
    • Cholesterol 10 mg
    • Sodium 280 mg
    • Carbohydrate 36 g
    • Dietary fiber 1 g
    • Total sugars 22 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 4 %DV
    • Vitamin C 6 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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