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Total Time
20mins
Prep 20 mins
Cook 0 mins

MMMMMM! Yummy raspberry torte made quick and easy. This is great for when you need a dessert at a moments notice. This recipe came for Taste Of Home magazine.

Ingredients Nutrition

  • 34 cup whipping cream
  • 1 tablespoon confectioners' sugar
  • 2 (3 1/2 ounce) cartonshunt snack pack pudding (or other)
  • 1 loaf frozen pound cake, thawed (10-3/4 ounces)
  • 13 cup raspberry jam, divided

Directions

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