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Cherry Cream Torte

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  • 15 min prep time
  • 1 hr 15 min total time
  • 7 ingredients
  • 9 servings
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Pleasantly tangy owing to the inclusion of buttermilk and sour cream, the no-bake filling requires no cooking at all.

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

Steps

  • 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.

Expert 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
% 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.
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