Whipped Cherry Torte Recipe
Whipped cherry torte is a delicious and creamy dessert made with a pie crust base. Prepared with crust mix, pecans, eggs and vanilla, the whipped cherry torte is filled with cherries and flavored liquer along with frosting can be served right away or chilled for better taste and flavor.
Ingredients
Filling
1 package (7.2 ounces) fluffy white frosting mix
2 cups whipping cream
Torte Layers
1 packet or 2 sticks pie crust mix
1 cup confectioners' sugar
1 cup ground or finely chopped pecans
1 egg
1 teaspoon vanilla Granulated sugar
Filling
1/4 cup cherry flavored liqueur
5 to 6 drops red food color
12 maraschino cherries, chopped and drained
Directions
Chill frosting mix (dry) and whipping cream covered in small mixer bowl at least 1 hour.
Heat oven to 450°.
Mix pie crust mix, confectioners' sugar and pecans; stir in egg and vanilla.
Gather dough into ball.
Turn dough onto lightly floured cloth-covered board; knead until smooth.
Divide into 6 parts.
Roll each part into 7 inch circle; place on ungreased baking sheet.
Prick circles with fork; sprinkle granulated sugar on each one.
Bake until golden brown, 6 to 8 minutes.
Cool on wire racks.
Stir frosting mixture and beat until stiff.
Gradually beat in liqueur.
Stir in food color; fold in cherries.
Stack circles, filling layers with about 1/2 cup frosting mixture.
Frost stack with remaining frosting mixture.
Cover torte with plastic wrap or aluminum foil tent; refrigerate at least 8 hours.
(Can be served immediately.)
Heat oven to 450°.
Mix pie crust mix, confectioners' sugar and pecans; stir in egg and vanilla.
Gather dough into ball.
Turn dough onto lightly floured cloth-covered board; knead until smooth.
Divide into 6 parts.
Roll each part into 7 inch circle; place on ungreased baking sheet.
Prick circles with fork; sprinkle granulated sugar on each one.
Bake until golden brown, 6 to 8 minutes.
Cool on wire racks.
Stir frosting mixture and beat until stiff.
Gradually beat in liqueur.
Stir in food color; fold in cherries.
Stack circles, filling layers with about 1/2 cup frosting mixture.
Frost stack with remaining frosting mixture.
Cover torte with plastic wrap or aluminum foil tent; refrigerate at least 8 hours.
(Can be served immediately.)
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