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    Fuss Free Raspberry Torte


    Source of Recipe


    Unknown

    List of Ingredients




    1 loaf (10 3/4 oz) frozen pound cake; thawed
    1 can (2l oz) raspberry pie filling*
    1 8 oz. container of cool whip; thawed
    1/2 c. chopped walnuts

    Recipe



    Split pound cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the raspberry pie filling. Repeat layers. Top with third cake layer. Frost top and sides with whipped topping. Sprinkle with chopped walnuts. Refrigerate until served.

    Yields 8 to 10 servings.

    *other pie filling can be substituted

 

 

 

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