ALMOND PEACH TORTE

FOR THE PASTRY:
62 Nilla Vanilla Wafers, finely rolled (about 2 1/2 cups crumbs)
1/3 cup margarine, softened
1/3 to 1/2 cup cold water
FOR THE FILLING:
2 cups heavy (whipping) cream
2 tablespoons sugar
1/4 teaspoon almond extract
3 large ripe peaches, sliced (or one 16-ounce can sliced peaches, drained and halved lengthwise)
1 to 2 tablespoons lemon juice (for dipping peach slices)

In medium bowl, using pastry blender, blend vanilla wafer crumbs and margarine until mixture resembles coarse crumbs. With fork, gradually stir in water until dough holds together.

Cut 3 (8- inch) waxed paper circles and place on large baking sheet. Divide dough into thirds; press each third evenly onto a waxed paper circle.

Bake at 375 degrees F for 12 to 15 minutes. Cool 15 minutes. Remove pastry to wire rack; cool completely.

TO MAKE THE FILLING:
Beat together heavy cream, sugar and almond extract until stiff peaks form. Reserve 6 to 8 peach slices for garnish. (Dip fresh peaches in lemon juice.) Coarsely chop remaining peaches; fold into whipped cream.

Remove waxed paper from pastry rounds. Place one pastry round on serving plate; top with 1/3 whipped-cream mixture. Repeat layers twice. Garnish with reserved peach slices. Refrigerate until ready to serve, up to 4 to 6 hours.

Makes 8 servings
From: Recipelink.com
Source: Recipe pamphlet: Try these New and Exciting Recipes with Nilla Wafers, Nabisco Brands, Inc., 1983