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Frozen Strawberry Torte

"I first tried this special dessert one day when I was expecting company and wanted to serve something other that strawberry shortcake," recalls Linda Lamy of Mason, New Hampshire. "The berry mixture makes such a pretty filling and frosting...and it's an easy way to dress up a purchased pound cake."
  • Total Time
    Prep: 40 min. + freezing
  • Makes
    10 servings

Ingredients

  • 2 cups fresh strawberries, divided
  • 1/4 cup sugar
  • 1/2 cup fat-free milk
  • 3 drops red food coloring, optional
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 2 cups reduced-fat whipped topping
  • 1 loaf (13.6 ounces) reduced-fat pound cake

Directions

  • In a bowl, mash 1 cup strawberries with sugar; let stand for 30 minutes. Add milk and food coloring if desired. Sprinkle with pudding mix; stir until well blended. Fold in whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; spread with 1/2 cup strawberry mixture. Repeat layers. Top with third cake layer; spread remaining strawberry mixture over top and sides of cake.
  • Cover and freeze for at least 1 hour or overnight. Remove from the freezer 15 minutes before slicing. Garnish with remaining strawberries.
Nutrition Facts
1 slice: 175 calories, 1g fat (1g saturated fat), 1mg cholesterol, 301mg sodium, 37g carbohydrate, 1g fiber), 2g protein.

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