Rapid Raspberry Torte
5 ingredients
2 steps
Ingredients
- 3/4 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
- 2 snack-size cups (3-1/2 ounces each) lemon pudding
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed
- 1/3 cup raspberry jam, divided
Directions
-
1In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Place pudding in a bowl; fold in whipped cream.
-
2Cut cake horizontally into three layers. Place bottom layer on a serving plate; top with half the jam. Repeat layers. Top with third cake layer. Cut into slices; dollop with pudding mixture.
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