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Cherry Torte

Country.Chef's picture
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Butter flavored shortening 3⁄4 Cup (12 tbs)
  Cold water 2 Tablespoon
  Cream cheese 8 Ounce, softened (1 Package)
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Vanilla extract 1 Teaspoon
  Canned cherry pie filling 42 Ounce (2 Cans, 21 Ounce Each)
  Almond extract 3⁄4 Teaspoon
  Frozen whipped topping 8 Ounce, thawed (1 Carton)
  Chopped pecans 1⁄4 Cup (4 tbs)

In a medium bowl, combine the flour and salt; cut in shortening until the mixture resembles coarse crumbs.
Add enough water to shape dough into a ball.
On a lightly floured surface, roll dough to fit a pan.
Flute edges; prick bottom and sides with a fork.
Bake at 425° for 10-12 minutes or until lightly browned; remove from the oven.
Reduce heat to 350°.
In a large mixing bowl, beat cream cheese, sugar, eggs and vanilla until smooth; pour into crust.
Bake for 10-12 minutes or until center is set.
Cool completely on a wire rack.
Combine pie filling and almond extract; spoon over the cream cheese layer.
Spread whipped topping over filling.
Chill until ready to serve.
Sprinkle with pecans.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6003 Calories from Fat 2325

% Daily Value*

Total Fat 305 g469.7%

Saturated Fat 123.8 g619.1%

Trans Fat 20.2 g

Cholesterol 672.4 mg224.1%

Sodium 1578.6 mg65.8%

Total Carbohydrates 766 g255.4%

Dietary Fiber 14.9 g59.8%

Sugars 264.9 g

Protein 57 g113.9%

Vitamin A 116.2% Vitamin C 72%

Calcium 45.9% Iron 83.9%

*Based on a 2000 Calorie diet

Cherry Torte Recipe