Rapid Raspberry Torte

• servings: 7-10 servings
• active time: 15 min
• total time: 30 minutes

Ingredients

3/4 cup 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 mixing bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form.

2. Place pudding in a bowl; fold in whipped cream.

3. Split cake into three horizontal layers. Spread half of the jam over the bottom layer; repeat layers. Top with third cake layer.

4. Cut into slices; dollop with pudding mixture.

Yield: 7-10 servings.

Editor's Note: This recipe was tested with Hunt's Snack Pack lemon pudding.