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Raspberry-Pineapple Cream Torte




Source of Recipe


Ron


List of Ingredients




1 (18.25 ounce) box yellow cake mix
1 (20 ounce) can crushed pineapple
1 envelope Knox gelatine
1 cup raspberry preserves
1 8 oz container Cool Whip
Bake cake as directed in two 8-inch pans.

Recipe



Drain pineapple well. Reserve pineapple and chill in refrigerator. Put
1 cup of pineapple juice in small pan and sprinkle with gelatine. Let
stand 1 minute. Stir over low heat until completely dissolved, about 5
minutes. Add pineapple and chill until thick and syrupy.

Fold together 1/2 cup cream and 1/2 cup pineapple mixture. Split cake
into 4 layers. Fill layers alternately with raspberry preserves and
pineapple cream. Spread remaining pineapple on top and whipped cream
on sides. Refrigerate.