Red, White,'N' Blue Torte
1 loaf pound cake
1/2 c. blueberry pie filling
1/2 c. raspberry or strawberry pie filling
1-3/4 c. whipped topping
Spilt cake horizontally into 3 layers. Place bottom layer on serving platter; spread with blueberry
pie filling. Top with middle cake layer; spread raspberry filling. Replace top of cake. Frost top and sides with whipped topping.
Refridgerate several hours before slicing.