Best Pampered Chef American Dream Torte Recipes

Pampered Chef Orange Dream Torte image

Provided by Kearney O'Keefe

Time 45m

Number Of Ingredients 11

CAKE
1 box 9 oz yellow cake mix
1 large egg
1/2 c sour cream
1/2 c melted orange sherbert
FILLING AND TOPPING
1 large orange
4 oz cream cheese, softened
2 Tbsp melted orange sherbert
8 oz whipped topping, thawed, divided
11 oz mandarin oranges in juice, drained

Steps:

1. Preheat oven to 350°F (180°C). Spray one Torte Pan with nonstick cooking spray. Place an 8-in. (20-cm) circle of Parchment Paper over center of pan. In Classic Batter Bowl, combine cake mix, sour cream, sherbet and egg; whisk 1 minute or until smooth. Pour batter into prepared pan, spreading to edges. Bake 12-15 minutes or until center feels firm to the touch. Remove pan from oven to Stackable Cooling Rack; let stand 10 minutes. Invert cake onto Cake Pedestal; remove parchment and cool completely.
2. Meanwhile, zest orange using Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Combine cream cheese, powdered sugar, sherbet and zest in Stainless (2-qt./2-L) Mixing Bowl; whisk until smooth. Reserve 3/4 cup (175 mL) of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture.
3. Spread filling into well of cake. Refrigerate 1 hour or until ready to serve. Garnish with reserved whipped topping and mandarin orange segments just before serving.

Pumpkin Chiffon Torte - Pampered Chef image

Provided by senseicheryl

Categories < 60 Mins

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

20 gingersnap cookies, finely chopped
1 tablespoon fat-free margarine
1/2 cup skim milk
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup sugar
1 (12 ounce) can solid pack pumpkin
1 (8 ounce) container light whipped topping, frozen but thawed out
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

Lightly spray a Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside.
Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120°F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.
Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve®.

Nutrition Facts : Calories 147.8, Fat 4.3, SaturatedFat 2.9, Cholesterol 0.6, Sodium 297.1, Carbohydrate 25.2, Fiber 0.5, Sugar 15.5, Protein 2.9