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Berry Cookie Torte

Total Time

Prep: 45 min. Bake: 10 min.


8 servings

The bakers in our Test Kitchen created this star-spangled treat with cookie dough, instant pudding and berries.
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  • 1 tube (18 ounces) refrigerated sugar cookie dough
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whipped topping, divided
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 8 miniature Milano cookies


  1. Divide dough into three portions. Cover and chill two portions. On a floured surface, roll remaining dough into a 9-in. circle, about 1/8 in. thick.
  2. Transfer to an ungreased baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes; carefully remove to a wire rack to cool. Repeat twice.
  3. In a large bowl, beat cream cheese and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture. Fold in 1 cup whipped topping. Cover and chill for at least 15 minutes.
  4. Place one cookie layer on a serving plate. Top with 3/4 cup pudding mixture and 1/3 cup each blueberries and raspberries. Repeat. Top with remaining cookie layer; spread with 1/2 cup pudding mixture.
  5. Pipe remaining whipped topping and pudding mixture over the top. Garnish with cookies and remaining berries.

Nutrition Facts

1 slice: 564 calories, 29g fat (14g saturated fat), 55mg cholesterol, 550mg sodium, 70g carbohydrate (40g sugars, 2g fiber), 6g protein.

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