Nana's Strawberry Cheesecake Torte
Submitted by: semprejoven
Photo by: semprejoven
This summer dessert is easy to prepare and has an elegant presentation. The pudding and whipped cream filling really add to the flavor.Ingredients
- 1 6 ounce pkg angel food cake mix
- 1 tablespoon confectioners sugar
- 1 .3 ounce pkg sugar free strawberry gelatin
- 1/2 cup boiling water
- 1/4 cup seedless strawberry jam
- 1 8 ounce pkg reduced fat cream cheese, cubed
- 1/3 cup fat free milk
- 2 tablespoons lemon juice
- 3 cups reduced fat whipped topping
- 1 3.4 ounce pkg instant cheesecake or vanilla pudding mix
- 1 cup sliced fresh strawberries
- 1 kiwi fruit, peeled, halved and sliced
- 1 1/2 teaspoons grated lemon peel
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Method
Line a 15 X 10 baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan and bake at 350 degrees 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 and cool completely. Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2 inch intervals. Brush with gelatin mixture and chill for 10 minutes. In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix and reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag, insert a large star tip, and fill bag with pudding mixture. Trim edges of cake. Cut width wise into three equal rectangles then place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat with another layer then top with third cake layer. Pipe pudding mixture along top edges and fill center with fruit. Sprinkle with lemon peel. Store in refrigerator.
Notes:
Number of Servings: 12
Submitted by: semprejoven ( See all of semprejoven Recipes )
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