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Cherry Torte Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter flavored shortening||3⁄4 Cup (12 tbs)|
|Cold water||2 Tablespoon|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Canned cherry pie filling||42 Ounce (2 Cans, 21 Ounce Each)|
|Almond extract||3⁄4 Teaspoon|
|Frozen whipped topping||8 Ounce, thawed (1 Carton)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 6003 Calories from Fat 2325
% Daily Value*
Total Fat 305 g469.7%
Saturated Fat 123.8 g619.1%
Trans Fat 20.2 g
Cholesterol 672.4 mg
Sodium 1578.6 mg65.8%
Total Carbohydrates 766 g255.4%
Dietary Fiber 14.9 g59.8%
Sugars 264.9 g
Protein 57 g113.9%
Vitamin A 116.2% Vitamin C 72%
Calcium 45.9% Iron 83.9%
*Based on a 2000 Calorie diet
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 large mixing bowl, beat cream cheese, sugar, eggs and vanilla until smooth; pour into 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.