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Citrus Torte Recipe

Utilizing convenience products and a can of mandarin oranges, Janice Prytz created this lightly sweet, tasty dessert. “This is a recipe I use time and again, always with rave reviews,” writes the Murrieta, California reader.

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Citrus Torte Recipe

Prep/Total Time: 20 min.

Yield: 10 Servings

20 20

Ingredients

1 jar (10 ounces) lemon curd
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1 can (15 ounces) mandarin oranges, drained

Directions

Place the lemon curd in a large bowl; fold in half of the whipped topping until blended. Split cake horizontally into three layers. Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
Spread top with remaining lemon curd mixture. Frost sides with remaining whipped topping. Garnish with mandarin oranges. Refrigerate until serving. Yield: 10 servings.

Nutritional Facts 1 serving (1 piece) equals 303 calories, 10 g fat (7 g saturated fat), 65 mg cholesterol, 135 mg sodium, 47 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Citrus Torte in Simple & Delicious March/April 2007, p13