Shelly's Recipe

AMERICAN DREAM TORTE

Category: Tortes

1 (16 oz) pkg pound cake mix, plus ingredients to make cake
1/2 cup water, boiled
1 (3 oz) pkg raspberry gelatin
1/4 cup seedless raspberry jam
1 (8 oz) pkg cream cheese, softened
1/4 cup milk
1 (12 oz) container frozen whipped topping, thawed
1 (3.3 oz) pkg white chocolate instant pudding 1/4 cup blueberries and raspberries

Preheat oven to 400. Line a bread pan with parchment paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 minutes or until tester comes out clean. Cool 10 minutes. Lift cake out to cool completely.

Add boiling water to the gelatin; stir until dissolved. Add jam; whish until smooth. Place the cake onto a cutting board. Remove paper from the cake and brush it with the gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.

In a bowl, whisk cream cheese and milk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.)

Place one cake layer on a platter. Spread with some of the filling mixture. Top with another cake layer and some more of the filling mixture. Repeat with the top layer and use the remaining filling to ice the cake. Decorate with the fruit. Refrigerate to set. Slice to serve.