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FROZEN NEAPOLITAN TORTE

4 oz package chocolate pudding and pie mix
1 1/2 cups milk
2 egg yolks
1 square (1 oz.) unsweetened chocolate
1/2 tsp vanilla
1 package frozen strawberries
milk
3 1/4 oz. package vanilla pudding and pie mix
1/2 oz. coarsely chopped walnuts or walnut halves
2 egg yolks
red food coloring
4 oz. package butterscotch pudding and pie filling
1 Tbsp. instant coffee
1 1/2 cups milk
2 egg yolks
1 pint whipping cream
1/2 cup sugar
sweetened whipped cream

Prepare chocolate pudding according to package directions, except,
use only 1 1/2 cups milk. Beat 2 egg yolks lightly and stir at
least half of hot mixture into them gradually, return to pan, and
bring back to a full rolling boil.

Remove from heat, cover with waxed paper and cool. Grate chocolate
on coarse grater and stir into cooled pudding along with vanilla.

Heat frozen strawberries to boiling and cook gently until berries
are broken up. Force through sieve and measure strawberry puree,
add enough milk to make 1 3/4 cups liquid. Prepare vanilla pudding
mix according to package directions, using the strawberry milk
mixture as the liquid. Beat 2 egg yolks lightly, and stir at least
1/2 the hot mixture into them gradually. Return to pan and bring
back to a full rolling boil.Remove from heat, add a few drops of
red food coloring if desired. Cover with waxed paper and cool.

Prepare butterscotch pudding mix according to package directions,
except stir instant coffee into dry mix and use only 1 1/2 cups
milk. Beat 2 egg yolks lightly, and stir in at least half the hot
mixture into them gradually. Remove from heat, cover with wax
paper and cool.

Whip 1 pt. cream with 1/2 cup sugar, when all puddings are cool,
fold in 1/3 of the whipped cream into each of the cooled puddings.

Spoon butterscotch mixture into 10 inch angel food pan, leveling
it as much as possible. Spoon strawberry mixture on top of
butterscotch and level it off. Spoon chocolate mixture on top.

Cover pan with aluminum foil and freeze several hours or overnight.
Unmold about 20 minutes before serving and ice outside edge with
sweetened whipped cream. Sprinkle with chopped walnuts or pipe
cream onto and decorate with walnut halves. Cut in wedges to serve.

Serves 12 to 16

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