Red, White and Blue Torte
- 1 loaf (10-3/4 oz.) frozen pound cake, thawed
- 1/2 C. blueberry pie filling
- 1/2 C. strawberry or raspberry pie filling
- 1-3/4 C. whipped topping
Split cake horizontally into three layers. Place bottom layer on a serving platter; spread with blueberry filling. Top with middle cake layer; spread with strawberry filling. Replace top of cake. Frost top and sides with whipped topping. Refrigerate for several hours before slicing.
Yield: 8 servings.