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Strawberry Cheesecake Torte

1 package (16 ounces) angel food cake mix
1 tablespoon confectioners' sugar
1 package (.3 ounce) sugar-free strawberry gelatin
1/2 cup boiling water
1/4 cup seedless strawberry jam
1 package (8 ounces) reduced-fat cream cheese, cubed
1/3 cup fat-free milk
2 tablespoons lemon juice
3 cups reduced-fat whipped topping
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 cup sliced fresh strawberries
1 kiwifruit, peeled, halved and sliced
1-1/2 teaspoons grated lemon peel

Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment paper. Prepare
cake mix according to package directions. Spread batter evenly in prepared pan.
Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle
sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking
sheet. Gently peel off parchment paper; cool completely. Dissolve gelatin in
boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in.

Printed from tasteofhome.com Aug 21, 2008

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Strawberry Cheesecake Torte cont.

intervals. Brush with gelatin mixture; chill for 10 minutes. In a bowl, beat
cream cheese, milk and lemon juice until smooth. Beat in whipped topping and
pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic
bag; insert a large star tip. Fill the bag with pudding mixture. Trim edges of
cake. Cut widthwise into three equal rectangles; place one on serving plate.
Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around
top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture
along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in
refrigerator.

Yield: 12 servings.