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.
Recommended: 50 Swoon-Worthy Layered Desserts
VERIFIED BY Taste of Home Test Kitchen
- 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 large 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
- 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 layer. Spread whipped topping over filling. Chill until ready to serve. Sprinkle with pecans. Yield: 10-12 servings.
Originally published as Cherry Torte in Country Extra March 1996, p49
Reviews forCherry Torte
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 1, 2009
"It was okay"