Rapid Raspberry Torte

5 ingredients
7 steps

Ingredients

  • 34 cup whipping cream
  • 1 tablespoon confectioners' sugar
  • 2 (3 1/2 ounce) cartonslemon pudding, Hunt's Snack Pack
  • 1 loaf frozen pound cake, thawed (10 3/4 oz.)
  • 13 cup raspberry jam, divided

Directions

  1. 1
    In a small mixing bowl, beat cream until soft peaks form.
  2. 2
    Add confectioners' sugar; beat until stiff peaks form.
  3. 3
    Place pudding in a bowl; fold in whipped cream.
  4. 4
    Split cake into three horizontal layers.
  5. 5
    Spread half of the jam over the bottom layer; repeat layers.
  6. 6
    Top with third cake layer.
  7. 7
    Cut into slices; dollop with pudding mixture.

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