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Cherry Torte

Country.Chef's picture
Ingredients
  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)
Directions

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 12-in.pizza 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

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cherry

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