Whipped Cherry Torte
|Fluffy white frosting mix||7 1⁄5 Ounce|
|Whipping cream||2 Cup (32 tbs)|
|Pie crust mix||1 (2 Sticks)|
|Confectioner's sugar||1 Cup (16 tbs)|
|Ground pecans/Finely chopped pecans||1 Cup (16 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Cherry flavored liqueur||1⁄4 Cup (4 tbs)|
|Red food color||6 Drop|
|Maraschino cherries||12 , chopped and drained|
Chill frosting mix (dry) and whipping cream covered in small mixer bowl at least 1 hour.
Heat oven to 450Â°.
Mix pie crust mix, confectioners' sugar and pecans; stir in egg and vanilla.
Gather dough into ball.
Turn dough onto lightly floured cloth-covered board; knead until smooth.
Divide into 6 parts.
Roll each part into 7 inch circle; place on ungreased baking sheet.
Prick circles with fork; sprinkle granulated sugar on each one.
Bake until golden brown, 6 to 8 minutes.
Cool on wire racks.
Stir frosting mixture and beat until stiff.
Gradually beat in liqueur.
Stir in food color; fold in cherries.
Stack circles, filling layers with about 1/2 cup frosting mixture.
Frost stack with remaining frosting mixture.
Cover torte with plastic wrap or aluminum foil tent; refrigerate at least 8 hours.
(Can be served immediately.)