Quick Raspberry Torte - cooking recipe

Ingredients
    3/4 cup whipping cream
    1 tablespoon confectioners' sugar
    2 (3 1/2 ounce) cartons hunt snack pack pudding (or other)
    1 loaf frozen pound cake, thawed (10-3/4 ounces)
    1/3 cup raspberry jam, divided
Preparation
    In a small mixing bowl, beat cream until soft peaks form.
    Add confectioners' sugar; beat until stiff peaks form.
    Place pudding in a bowl; fold in whipped cream.
    Split cake into three horizontal layers.
    Spread half of the jam over the bottom layer; repeat layers.
    Top with third cake layer.
    Cut into slices; dollop with pudding mixture.

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