Red, White 'n' Blue Torte Recipe


  • 1 loaf (10-¾ ounces) frozen pound cake, thawed
  • ½ cup blueberry pie filling
  • ½ cup strawberry or raspberry pie filling
  • 1-¾ cups whipped topping

1. Cut cake horizontally into three layers. Place bottom layer on a serving platter; spread with blueberry filling. Top with middle cake layer; spread with strawberry filling. replace top of cake. 2. Frost top and sides with whipped topping. Refrigerate for several hours before slicing. Yield: 8...

View full recipe at SpringPad


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