Rapid Raspberry Torte - cooking recipe

Ingredients

3/4 c. whipping cream (not cool whip)
1 T. conf. Sugar
2 Cartons (3 1/2 oz. each) lemon pudding
1 loaf frozen pound cake (thawed)
1/3 c. raspberry jam divided

Preparation

In mixing bowl, beat cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. Place pudding in a different bowl, and then fold in whipping cream. Split cake in 3 horizontal layers. Spread half of jam over bottom layer; repeat layers. Top with third cake layer cut into slices. Top with pudding mixture. 7-10 serving.