APRICOT-RASPBERRY ANGEL TORTE

Apricot-Raspberry Angel Torte image

Guests will never guess you used a prepared angel food cake and canned pie filling to create this gorgeous torte. The addition of fresh raspberries lends a from-scratch touch. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 9

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Ingredients

1 package (16 ounces) angel food cake mix
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/3 cup sugar
1-1/4 teaspoons almond extract
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) apricot or peach pie filling
1-1/2 cups fresh raspberries
1 cup sliced almonds
Fresh mint leaves

Steps:

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool., In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping., Split cake into three layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat layers twice. Garnish with mint. Refrigerate leftovers.

Nutrition Facts : Calories 370 calories, Fat 17g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 392mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 3g fiber), Protein 6g protein.