Cherry Torte Recipe

• Prep: 15 min. Bake: 20 min. + cooling
• Yield: 10-12 Servings

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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

Method

• 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.