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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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I always have the ingredients for this torte on hand so I can make this dessert at a moment's notice. Whipped cream and lemon pudding are combined in the fluffy topping for this yummy pound cake that's layered with raspberry jam.Ruth Peterson, Jenison, Michigan 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. 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. 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. Yield: 7-10 servings.
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