Angelfood Rasberry Torte Desserts Recipes

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Angelfood Rasberry Torte


  • 1 prepared angel food cake (16 ounces)
  • 1 quart raspberry sherbet
  • 1 carton (8 ounces) whipped topping, thawed
  • 1/2 cup reduced-sugar raspberry preserves, warmed
  • Fresh raspberries, optional

  • Method:

  • Freeze the cake for at least 2 hours or overnight.
  • Split cake horizontally into three layers.
  • Place bottom layer on a freezer-safe serving plate; spread with about 1 cup sherbet.
  • Repeat layers.
  • Add top cake layer.
  • Fill center with remaining sherbet.
  • Frost top and sides with whipped topping.
  • Gently spread preserves over top of cake.
  • Loosely cover and store in freezer.
  • Thaw in the refrigerator for 30 minutes before slicing with a serrated knife.
  • Garnish with raspberries if desired.

  •  Angelfood Rasberry Torte 



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