STRAWBERRY CHEESECAKE TORTE

Steps:

• 1. Preheat oven to 400F. Line Pan with 13-inch piece of Parchment Paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 min; cool 10 minutes. Carefully lift cake onto Cooling Rack; cool completely. 2. Microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of Large Grooved Cutting Board; remove paper. cake at 1/2-inch intervals using. Brush cake evenly with all but 2 tablespoons of the gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers. 3. Zest lemon using Lemon Zester/Scorer; set aside. Juice lemon using Juicer to measure 2 tablespoons juice. In Classic Batter Bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.) 4. Place one cake layer on Oval Platter. Attach open star tip to Easy Accent� Decorator; fill with filling mixture. Pipe a straight border around edge of cake layer. Using Large Scoop, place 4 scoops of filling down center; spread evenly to border using Small Spreader. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center. 5. Slice kiwi; cut slices in half and arrange on top of cake. Hull strawberries using Cook's Corer� and slice. Place strawberries and reserved gelatin mixture in Small Batter Bowl; mix gently using Small Mix 'N Scraper. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest. Slice using Serrated Bread Knife.