Fourth of July Torte
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/2 cup blueberry pie filling
1/2 cup strawberry or raspberry pie filling
1-3/4 cups whipped topping
Split cake horizontally into three layers. Place bottom layer on a serving platter; spread with blueberry filling. Top with middle cake layer; spread with strawberry filling. Replace top of cake. Frost top and sides with whipped topping. Refrigerate for several hours before slicing. Yield: 8 servings.
jackie austin