Viennese Streusel Cookie Torte


  • 1 roll Pillsbury™ refrigerated sugar cookies 
  • 1/2 cup raspberry preserves
  • 1/2 cup white vanilla baking chips
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2tablespoons butter or margarine
  •  1 egg white, beaten
  • 1/3 cup sliced almonds


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.