Skip to main content

Cherry Cream Torte

(0 reviews)
Cherry Cream Torte
  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 9
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Pleasantly tangy owing to the inclusion of buttermilk and sour cream, the no-bake filling requires no cooking at all.

Ingredients

Crust

1/2
cup finely crushed pretzels*
2
tablespoons sugar
2
tablespoons margarine or butter, melted

Filling

1
(5.1-oz.) pkg. (6-serving size) instant vanilla pudding and pie filling mix
1
(8-oz.) container light sour cream
1
cup nonfat buttermilk**

Topping

1
cup light cherry pie filling (from 20-oz. can), chilled

Directions

  • 1 In small bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 8-inch square pan.
  • 2 In medium bowl, combine all filling ingredients; beat at low speed until smooth and thickened. (Mixture will be of frosting consistency.) Spread evenly over crust. Cover; refrigerate at least 1 hour or until set.
  • 3 Just before serving, cut into squares. Top each serving with dollop of pie filling.
Tips  

* To crush pretzels, place in plastic bag and seal; crush with rolling pin. Or crush in food processor bowl with metal blade.

**To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus skim milk to make 1 cup.

To vary the presentation, try blueberry pie filling instead of cherry.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
8%
(
Saturated Fat
2g
10%
)
Cholesterol
10mg
3%
Sodium
370mg
15%
(
Dietary Fiber
0g
0%
)
Daily Value*:
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet