Strawberry Pound Cake Torte
1 frozen prepared all-butter cake, thawed
1 (3 ounce) package vanilla pudding mix (not instant)
1 1/4 cups milk
1 1/2 cups sliced fresh or frozen strawberries, thawed
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
Remove cake from foil pan and slice lengthwise in 3 layers. Prepare pudding according to package directions, using 1 1/4 cups milk. Cool completely. Spread half of pudding on bottom layer of cake. Arrange 1/2 cup strawberries on pudding. Top with middle cake layer, repeat pudding and strawberries. Replace top cake layer. Whip cream with sugar and vanilla and fold in remaining 1/2 cup strawberries. Spread on top and sides of torte. Refrigerate at least 1 hour before serving.
Makes 8 servings.