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Heavenly!! This does have a lot of prep time, but it can be done in stages. I like that! I made the torte stuck it in the fridge overnight then made the topping the next morning, it then sat in the fridge for a few more hours and I made the sauce right before serving. I couldn't find raspberries in syrup frozen, so I just mixed the frozen berries in the jelly and there was no need for cornstarch. This really is a much easier recipe than it looks. It looks like lots of steps and work, but in reality you do a little bit then let it refrigerate and then do a little more. It was no more difficult than baking and frosting a cake! Will definitely make again as the presentation of this is fantastic! Sorry I didn't get pictures, it was Thanksgiving day and too much else was going on.

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Cuistot December 04, 2009
White Chocolate-Fudge Torte - Pillsbury 2006