Ingredients: |
Ingredients: 1 package pound cake mix (plus ingredients to make cake)
1/2 cup water
1 package strawberry gelatin
1/4 cup seedless strawberry jam
1 lemon
1 package (8 oz) cream cheese, softened
1/3 cup cold milk
1 container (12 oz) Cool Whip, thawed
1 package cheesecake instant pudding mix
1 kiwi peeled, sliced and halved
1 cup hulled and sliced strawberries
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Directions: |
Directions:Preheat oven to 400º. Line stoneware bar pan with 13" piece of parchment paper. Prepare cake mix according to package; pour into prepared pan, spreading evenly. Bake 15-18 minutes or until tester comes out clean; cool 10 minutes. Carefully lift cake to cooling rack. Cool completely.
In small bowl, microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto cutting board and remove paper. Prick cake at 1/2" intervals. Brush cake with all but 2 tablespoons of the gelatin mixture. Trim 1/4" around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
Zest lemon; set aside. Juice lemon to measure 2 tablespoons. In large bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk, whisk until smooth. Spoon whipped topping over cream cheese mixture. Do not mix. Sprinkle with pudding mix; mix well. Mixture will be very thick.
Place one cake layer on oval platter. Fill decorator with filling mixture. Pipe a straight border around edge. Scoop filling into center, spread evenly to border. Top with second layer. Repeat above. For third layer, pipe a decorative border and spread any remaining filling down center.
Arrange kiwi on top of cake. Place strawberries and reserved gelatin in small bowl. If gelatin has set, microwave on HIGH 10-15 seconds to soften. Spoon strawberries over top of cake, sprinkle with remaining lemon zest. |
This recipe for Strawberry Cheesecake Torte is from