Rapid Raspberry Torte
Rapid Raspberry Torte is an easy dinner. Made with 3/4 c. whipping cream (not cool whip), 1 t. conf. sugar, 2 cartons (3 1/2 oz. each) lemon pudding, 1 loaf frozen pound cake (thawed) and 1/3 c. raspberry jam divided, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
In mixing bowl, beat cream until soft peaks form.
Add powdered sugar; beat until stiff peaks form.
Place pudding in a different bowl, and then fold in whipping cream.
Split cake in 3 horizontal layers.
Spread half of jam over bottom layer; repeat layers.
Top with third cake layer cut into slices.
Top with pudding mixture. 7-10 serving.
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