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5* Red, White 'n' Blue Torte (8)

Source of Recipe

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5* Red, White 'n' Blue Torte (8)

Adapted from Quick Cooking July/August 2002
3 reviews rate this recipe 5 Stars!
Prep: 10 min. + chilling several hours
Yield: 8 servings.

Guests will see fireworks when you turn a frozen pound cake into a patriotic pleaser. Assemble this tempting torte early in the day and keep it in the refrigerator until it's time for dessert. —Margery Bryan, Moses Lake, Washington

Ingredients:
• 1 loaf (10-3/4 ounces) frozen pound cake, thawed
• 1/2 cup blueberry pie filling
• 1/2 cup strawberry or raspberry pie filling
• 1-3/4 cups frozen low-fat whipped topping, thawed

Directions:
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.

1 serving (1 slice) equals 222 calories, 8 g fat (5 g saturated fat), 54 mg cholesterol, 148 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.