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Stars and Stripes Torte

Stars and Stripes Torte
A star design made with fresh berries gave this dessert a patriotic personality for our parade of holiday foods! Everyone loved the creamy filling and rich fruit flavors. It's impressive-looking but not difficult to make. -Laurie Neverman, Green Bay, Wisconsin
10-14 ServingsPrep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/2 cups cold milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1/2 teaspoon almond extract
  • 1 cup heavy whipping cream, whipped
  • 1-2/3 cups raspberry pie filling
  • 1-2/3 cups blueberry pie filling
  • Fresh blueberries and raspberries, optional

Directions

  • Prepare and bake cake according to package directions, using two
  • greased and floured 9-in. round baking pans. Cool for 10 minutes
  • before removing from pans to wire racks to cool completely.
  • In a small bowl, beat the milk, pudding mix and vanilla on low speed
  • for 2 minutes. Let stand for 2 minutes or until set. Cover and
  • refrigerate for 10 minutes or until thickened. Fold in whipped
  • cream.
  • Cut each cake horizontally into two layers. Place bottom layer on a
  • serving plate; spread with raspberry pie filling. Top with second
  • cake layer; spread with 1-2/3 cups of pudding mixture. Top with
  • third cake layer; spread with blueberry pie filling. Top with
  • remaining cake layer and pudding mixture.
  • Place blueberries around top edge of cake and form a star with
  • blueberries and raspberries if desired. Yield: 10-14 servings.
© Taste of Home 2013

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Stars and Stripes Torte (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013