Strawberry Torte with Cream Cheese Filling

This is the dessert I made yesterday for dinner. It's a recipe I vary according to what fruits I want to use, as I've made it with blueberries, kiwi, mango and strawberries, but I have to admit that strawberries are my favorite.

1 prepared pound cake
3/4 c boiling water
4 T lemon juice
1 package sugar free lemon jello
8 oz. cream cheese, soft
1/3 c evaporated milk
3 cups whipped cream
1 package instant cheesecake flavored pudding
1 1/2 c sliced strawberries

Prepare your pound cake and bake in a 10X4 tube pan (or bread loaf pan). Cool completely. Trim all edges of the cake to make even. Slice into 3 layers, lengthwise. Mix boiling water with jello and 2 T lemon juice. Drizzle or brush the mixture over the 3 layers of cake.

In a bowl combine the cream cheese, 2 T lemon juice and milk. Mix until smooth. Add cheesecake pudding mix and whipped cream. Whip briefly until mixed well. Pipe the mixture in a pastry tube bag around the outside inch of the first layer of cake. Spoon or pipe a little filling to the center and top with a 2nd later of cake. Pipe and spoon more filling and top with the last layer. Fill the top of the cake with more piped or spooned filling and add more around the bottom. Freeze or chill. Top the entire dessert with fresh sliced strawberries just before serving.

Delicious!Print Friendly and PDF

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