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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Mom has made this sweet treat for years. Since she knows how much my sister and I like it, she's still happy to serve this torte when we're home for a meal. The chocolate-covered graham cracker crust and fluffy filling are extra-special.—Sue Gronholz, Beaver Dam, Wisconsin Ingredients:
56 chocolate-covered graham cracker cookies, (about 1 pound) crushed |
1 cup butter, melted |
2 envelopes whipped topping mix (dream whip) |
1 cup cold milk |
1 teaspoon vanilla extract |
1 package (8 ounces) cream cheese, softened |
2 cans (21 ounces each) cherry pie filling |
Directions:
1. Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining cookies and butter; spread into a 13-in. x 9-in. dish. Set aside.
2. In a large bowl, combine the whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth.
3. Spread over crust; top with pie filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours before serving. Yield: 12-16 servings.
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