What would you say if I told you, you could make a decadent, rich and creamy cake in only 10 minutes? It is true! I remade our family's favorite dessert, Pineapple Cream Torte, using Kraft's new Original Cooking Creme. This recipe used to take me hours to prepare, but not anymore. I say the best part is that this is a no-bake dessert that keeps the heat out of the kitchen. A definite plus in the summertime! My family says, the best part is that I will make it more often, not just for special occasions! Anyway you look at it, it is a simple and light dessert, full of rich and creamy flavors that will the perfect ending to any dinner!
• 10 ounce(s) of Kraft Original Cooking Creme
• 1 small package (1.7 ounces) of instant vanilla pudding mix
• 1 family size frozen pound cake
• 16 ounce(s) of canned crushed pineapple-reserving 1/2 cup of juice from can
• 8 ounce(s) of frozen whipped topping-thawed
Steps
1. Combine Kraft's Original Cooking Creme, instant vanilla pudding and pineapple juice in bowl. Blend until creamy with an electric mixer.
2. Slice frozen pound cake with serrated knife in half. Slice each half into three additional slices for a total of six slices.
3. Arrange three slices of pound cake on the bottom of a glass baking dish, cutting pieces if necessary to fit.
4. Spread 1/2 of creme mixture over cake slices.
5. On top of creme, add the last 3 slices of pound cake.
6. Combine whipped topping and drained crushed pineapple. Evenly spread over top layer of cake.
7. Refrigerate for at 45 minutes. Your quick and easy torte is ready to serv