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Red, White & Blue Torte

My H-E-B Texas Life Magazine, July 2012

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Family-friendly

Quick and easy

Quick and easy

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Prep Time:

10 minutes

Makes:

8 servings

Ingredients

1 (16 oz.) H-E-B Frozen Pound Cake

1/4 c. blueberry pie filling

1 c. fresh blueberries

1/4 c. raspberry pie filling

1 c. fresh raspberries

1 c. H-E-B Whipped Topping

Instructions


Thaw pound cake for 5 minutes. Slice horizontally into three equal layers.

Place bottom layer on a serving platter and spread with blueberry filling. Arrange fresh blueberries on top of filling. Cover with middle cake layer.

Spread raspberry filling on middle layer, cover with fresh raspberries, add top cake layer.

Frost cake with whipped topping. Garnish with remaining fresh berries.

Refrigerate for 1 hour before slicing.
Nutritional Information
Calories: 60, Total Fat: 10g, Saturated Fat: 5g, Cholesterol: 45mg, Sodium: 5mg, Carbohydrates: 38g, Dietary Fiber: 1g, Sugar: 20g, Protein: 2g
Source:
My H-E-B Texas Life Magazine, July 2012

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