Recipe: Strawberry Kiwi Cheesecake Torte (using angel food cake mix)

STRAWBERRY KIWI CHEESECAKE TORTE

1 pkg, one step angel food cake mix
1 tbsp powdered sugar
GLAZE:
1 pkg sugar free strawberry gelatin
1/2 cup boiling water
1/4 cup seedless strawberry jam
FILLING:
3 pkg reduced fat cream cheese, cubed, softened
1/3 cup fat free milk
2 tbsp lemon juice
3 cups whipped topping
1 pkg instant cheesecake or vanilla pudding
TOPPING:
1 kiwi fruit peeled, halved, and sliced
1 cup strawberries, sliced
1/2 tbsp grated lemon peel

CAKE:
Preheat oven to 350F. Line a 15x10 baking pan with ungreased parchment paper.

Prepare cake mix according to directions, and spread batter evenly in the bottom of pan.

Bake at 350 degrees for 24-26 minutes or until top is lightly browned.

Sprinkle sugar over waxed paper lined baking sheet and invert cake. Peel off parchment paper backing and cool completely.

GLAZE:
Dissolve gelatin in water. Stir in jam until melted. With a fork, poke cake at 1/2 inch intervals. Brush with jam mixture. Chill 10 minutes.

FILLING:
In a bowl, combine cream cheese, milk and lemon juice. Add whipped topping and pudding mix. Whisk well. Reserve 1 cup. Place remaining mixture in pastry bag with a large star tip.

TO ASSEMBLE CAKE:
Trim edges of cake. Cut width-wise into 3 equal rectangles. Place one onto serving plate, and spread with 1/2 reserved pudding mixture. Pipe around edges with star tip.

Place second layer on top and spread with remaining reserved pudding mixture. Pipe edges with star tip. Pipe pudding mixture around top edges.

Top with remaining layer and pipe around edges. Fill center with fruit. Sprinkle with lemon peel.

Store in refrigerator.

Makes 12 servings