Butter Cream Torte

• 2 c. vanilla wafer crumbs
• 1 c. butter
• 2 c. confectioners sugar
• 1 c. red maraschino cherries
• 1 c. green maraschino cherries
• 4 eggs
• 1/2 c. diced almonds
• 1 c. sweetened whipped cream

1. Spread evenly 1 cup of the crumbs, in a 9-inch pie plate or square pan.
2. Cream butter and add eggs and sugar.
3. Beat until fluffy and light (separation is normal).
4. Stir in almonds.
5. Spread over crumb mixture.
6. Sprinkle 3/4 cup crumbs over butter mixture. Beat cream until thick.
7. Add cherries which have been well drained and chopped.
8. Mix well and add to second layer crumbs.
9. Sprinkle remaining 1/2 cup crumbs on top.
10. Garnish with whole cherries. Chill at least 4 hours.
11. Can be frozen.

vanilla wafer crumbs, butter, confectioners sugar, red maraschino cherries, green maraschino cherries, eggs, almonds, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723908 (may not work)