Rapid Raspberry Torte

• 34 cup whipping cream
• 1 tablespoon confectioners' sugar
• 2 (3 1/2 ounce) cartonslemon pudding, Hunt's Snack Pack
• 1 loaf frozen pound cake, thawed (10 3/4 oz.)
• 13 cup raspberry jam, divided

1. In a small mixing bowl, beat cream until soft peaks form.
2. Add confectioners' sugar; beat until stiff peaks form.
3. Place pudding in a bowl; fold in whipped cream.
4. Split cake into three horizontal layers.
5. Spread half of the jam over the bottom layer; repeat layers.
6. Top with third cake layer.
7. Cut into slices; dollop with pudding mixture.

whipping cream, sugar, pudding, frozen pound cake, raspberry

Taken from www.food.com/recipe/rapid-raspberry-torte-385321 (may not work)