Tropical Torte

This is my goodbye to summer recipe. It is oh so luscious and delicious. I actually got this on a Pampered Chef postcard. You'll love it too!

Tropical Torte

• 1 1/2 cups melted mango sorbet divided (I used Häagen-Daz)
• 1 pkg 3.4 oz instant vanilla pudding
• 1 container 12 oz cool whip divided
• 1/2 cup fresh mint leaves
• 1 medium pinneapple
• blueberries
• 16 oz pound cake (fresh or frozen)

Mix 1/2 cup of sorbet and all pudding mix in bowl until thick. Gently fold in 2 cups of Cool Whip with a spoon. Set aside in fridge. Put remaining sorbet and mint leaves in a small bowl and microwave on high for 2 minutes. Pour through a strainer into a small bowl so that the mint leaves are all removed and you just have a nice, smooth, orange colored sauce.

Slice up pineapple into 1 inch chunks and place in a medium bowl. Pour 2 Tbsp of mango sauce into bowl and toss and coat pineapple. Meanwhile cut pound cake horizontally into 3 layers. Place bottom layer on serving plate. Spread Cool Whip Mixture over top. Place on 2nd layer and repeat process with all 3 layers. Frost entire cake with mixture. Cut torte into slices and serve with pineapple and blueberries on top and drizzle mango sauce over. Enjoy!