Stars and Stripes Torte

1 package (18-1/4 ou.) white cake mix

1-1/2 cups cold milk

1 package (3.3 ou.) instant white chocolate pudding mix

1/2 teaspoon almond extract

1 cup whipping cream, whipped

1-2/3 cups raspberry pie filling

1-2/3 cups blueberry pie filling

Fresh blueberries and raspberries for garnish



Prepare and bake cake according to package directions, using two greased 9" round baking pans. Cool for 10 minutes before removing rom pans to wire racks to cool completely.



In small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in extract. Refrigerate for 10 minutes. Fold in whipping cream.



Split each cake into two horizontal layers. Place bottom layer on cake platter; spread with raspberry filling. Top with second cake layer; spread with 1-2/3 cups pudding mixture ontop. Top with the third cake layer; spread blueberry pie filling ontop. Top with remaining cake layer and pudding mixture. Garnish with blueberries and raspberries. (The photo shows a star made from blueberries with a raspberry at each point of star. Then a row of blueberries around top edge of cake). [img]images/smiley_icons/chef.gif[/img]



Yields: 10-14 servings.