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|This is really good and just in time for flag day and the 4th of July. Please read the note at the end of the recipe.|
Red, White and Blue Torte
1 loaf (10-3/4-oz.) frozen pound cake, thawed
1/2 cup blueberry pie filling
1/2 cup strawbery or raspberry pie filling
1-3/4 cups Cool whip
Split cake horizontally into three layers. Place bottom layer on a serving platter; spread with the blueberry pie filling. Top with middle cake layer; spread with the strawberry pie filling. Replace top of cake. Frost top and sides with the whipped topping. Refrigerate for several hours before slicing.
YIELD: 8 servings.
NOTE: I made this with the 1/2 cup of pie fillings, but it is pretty scant. I think it would be better to use more (possibly the whole can of each pie filling).
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