Fancy Raspberry Torte
1 loaf (10 3/4 oz) frozen pound cake; thawed 1 can (21 oz) raspbery pie filling 1 carton (8 oz) frozen whipped topping; thawed 1/2 c. chopped pecans Split the pound cake into three horizontal layers. Place bottom layer on a serving plate; top with 1/2 of the pie filling. Repeat the layers. Top with third cake layer. Frost top and sides of the cake with whipped topping. Sprinkle with pecans. Store in the refrigerator. Serves 8 to 10 --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
