Star Recipes: Super Easy Cherry Torte

Tuesday, January 1, 2008

Super Easy Cherry Torte

1 loaf (10 3/4 oz) frozen pound cake, thawed
1 can (21 oz) cherry pie filling
1 carton (8 oz) Cool Whip, thawed

Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pie filling. Repeat layers. Top with the third cake layer. Frost top and sides with Cool Whip. Keep refrigerated. Makes 8-10 servings.

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Cooking Notes

*Whenever a recipe calls for a cream based soup (ie. cream of mushroom), I always use the 98% fat free kind. This does not affect the outcome of the recipe unless I specifically note it on the individual recipe.

*I only use brown rice. The recipes here are for white rice unless otherwise noted. Instant brown rice can be substituted in place of instant white rice without changing the rest of the recipe. To substitute uncooked regular brown rice for uncooked regular white rice in casseroles, follow these directions.