mini fruit tortes


1  10  ounce frozen pound cake, thawed
2   cups frozen whipped dessert topping, thawed
1  10  ounce jar lime curd
1 1/2  cups assorted fresh fruit (strawberry slices, kiwi slices, and/or blueberries)


1. Using a serrated knife, slice pound cake into four horizontal slices. Using a 2-1/2-inch scalloped cutter, cut 12 rounds. In a medium bowl combine dessert topping and lime curd; beat until smooth. Spoon lime mixture onto half of the cake rounds; top with remaining rounds. Top with additional lime mixture and fresh fruits.

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