Bake 2 - 8" round cake layers according to on package. When cooled, split each layer. Make JELL-O chocolate pie filling according to on package except use 1 3/4 cup milk instead of 2 cups. Refrigerate until cool (you will use only half of this mix).

Add 1/2 tsp almond extract to vanilla frosting and frost between layers (do not frost the top).

Frost side of torte with chocolate frosting.

Place almonds in 400° oven until lightly toasted. When cool, press almonds into frosting on side of torte (top half only).

Press Oreo cookie crumbs into frosting on bottom half.

Check that pie filling is cool - then beat whipping cream, 1/4 cup powdered sugar and 1 tsp vanilla until stiff.

Stir cooled pie filling then fold 1/2 of it into whipped cream very carefully - do not over mix - cream should have a marble effect.

Reserve 1/3 of cream. Place remaining 2/3 of cream on top of torte. Do not spread as this will obliterate the marble effect. Use remaining cream to decorate edge of torte using a pastry bag with a large star tube

© Barbara Deitch 2020