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Chocolate Cherry Torte
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56 chocolate-covered graham cracker cookies, (about 1 pound) crushed
1 cup butter, melted
2 envelopes whipped topping mix
1 cup cold milk
1 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
2 cans (21 ounces each) cherry pie filling
Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining
cookies with butter; spread into a 13-in. x 9-in. dish. Set aside. In a large
mixing bowl, combine whipped topping mixes, milk and vanilla; beat on low speed
until blended. Beat on high for 4 minutes or until thickened and stiff peaks
form. Add cream cheese; beat until smooth. Spread over crust; top with pie
filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours
before serving.
Yield: 12-16 servings.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |