RASPBERRY LINZER TORTE
- Prep
- 15 Minutes
- Cook
- 20 Minutes
- Serves
- 8
Ingredients
- 6 BAYS® English Muffins
- 1 cup ground almonds
- 1 (3.4-ounce) package instant coconut pudding and pie filling
- 2 egg yolks, beaten
- 1/2 cup butter or margarine, melted
- 1 cup raspberry jam
- Sweetened whipped cream
Instructions
- Preheat oven to 350° F. Grind muffins in blender or food processor to fine crumbs. Combine in medium-sized bowl with almonds, pudding mix, egg yolks, and melted butter; mix well. Press mixture into bottom and up sides of 9-1/2-inch fluted tart pan with removable bottom.
- Bake 15 to 20 minutes or until top is matte and sides start to pull away from the pan. Cool. Remove from pan and place on serving dish. Spread jam over center of crust. Pipe sweetened whipped cream around edge of cake. Store in refrigerator.
