A Spring Torte

The Side View..

I have a Pampered Chef Cookbook that I have never made anything our of. I decided to give this recipe a try. I turned out really yummy. It is a perfect dessert for spring!

Lemon Blueberry Cheesecake Torte
INGREDIENTS FOR 16 SERVINGS:
1 Pkg. (16 oz.) Pound Cake mix (plus ingredients for cake)
1 Large Lemon ¾ C. Boiling Water
1 Pkg. (6 oz.) Lemon Gelatin 1 Pkg. (8 oz.) Cream Cheese, softened
1/3 C. Cold Milk 12 oz. Frozen Whipped Topping, Thawed
1 Pkg. (3.4 oz.) Cheesecake Pudding 1 Kiwi, Peeled, Sliced and Cut in Half
1 C. Blueberries
INSTRUCTIONS:
Preheat oven to 400. Line a Stoneware Bar Pan with Parchment Paper. Prepare cake mix as directed; pour into pan, spreading evenly. Bake 15-18 minutes or until toothpick comes out clean; cool 10 minutes. Using the edges of paper, carefully lift onto cooling rack; cool completely.
Juice lemon to measure ¼ cup juice. Pour boiling water into a small bowl. Add gelatin and 2 Tbs. of the juice; reserve the remaining for cream cheese mixture. Stir until gelatin is dissolved. Prick cake at ½- inch intervals and brush cake evenly with all but 2 Tbs. of the gelatin mixture. Trim
¼-inch. around edge of cake; discard edges. Cut cake into 3 equal layers. In a separate bowl, combine cream cheese and remaining 2 Tbs. lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream mixture (DO NOT MIX). Sprinkle with pudding mix; mix well until smooth (Mixture will be thick). Place 1 cake layer on a platter. Attach open star tip to a decorator bag; fill with filling mixture. Pipe a straight border around the edge of cake layer. Place 4 scoops of filling down center; spread evenly to border. Top with second layer and repeat as above. For third layer, pipe a decorative border around edge. Spread any remaining filling sown center. Arrange kiwi slices on the top of cake. Add blueberries to reserve gelatin mixture; mix gently. (If gelatin mixture has set, microwave on High for 5-10 seconds or until softened.) Spoon blueberries over top of cake; sprinkle with reserved zest. Garnish with lemon slices and mint leaves, if desired.