Cherry Cream Torte

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

By Pillsbury Kitchens

July 12, 2010

Crust

1/2

cup finely crushed pretzels*

tablespoons sugar

tablespoons margarine or butter, melted

(5.1-oz.) pkg. (6-serving size) instant vanilla pudding and pie filling mix

(8-oz.) container light sour cream

cup nonfat buttermilk**

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

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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.

* 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.