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

  1. 1
    In 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.
  2. 2
    Cut 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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