Strawberry Cheesecake Torte

Ingredients
1 package 16 ounces angel food cake mix
1 tablespoon confectioners sugar
1 package .3 ounce sugarfree strawberry gelatin
12 cup boiling water
14 cup seedless strawberry jam
1 package 8 ounces reducedfat cream cheese cubed
13 cup fatfree milk
2 tablespoons lemon juice
3 cups reducedfat whipped topping
1 package 3 4 ounces instant cheesecake or vanilla pudding mix
1 cup sliced fresh strawberries
1 kiwifruit peeled halved and sliced
112 teaspoons grated lemon zest

Directions
Line a 15x10x1in. baking pan with ungreased parchment. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350 for 2426 minutes or until top is lightly browned. Sprinkle sugar over a waxed paperlined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment cool completely.

Dissolve gelatin in boiling water. Stir in jam until melted. With a fork poke cake at 12in. intervals. Brush with gelatin mixture chill for 10 minutes.
In a bowl beat cream cheese milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag insert a large star tip. Fill the bag with pudding mixture.
Trim edges of cake. Cut widthwise into three equal rectangles place one on serving plate. Spread 12 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon zest. Store in refrigerator.
Nutrition Facts
1 piece 287 calories 6g fat 5g saturated fat 13mg cholesterol 522mg sodium 54g carbohydrate 38g sugars 1g fiber 5g protein.