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Cherry Torte

 Cherry Torte
As a pastor's wife, I am invited to many good dinners and get the chance to collect lots of recipes. This dessert comes from a cookbook put together years ago by my home church in Arkansas.
10-12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup butter-flavored shortening
  • 1 to 2 tablespoons cold water
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cans (21 ounces each) cherry pie filling
  • 3/4 teaspoon almond extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup chopped pecans

Directions

  • In a small bowl, combine 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 small bowl, beat the cream cheese, sugar, eggs and vanilla until
  • smooth; spread over 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

2 of 2

Cherry Torte (continued)

Directions (continued)

  • layer. Spread whipped topping over filling. Chill until ready to
  • serve. Sprinkle with pecans. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 423 calories, 26 g fat (11 g saturated fat), 56 mg cholesterol, 125 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.