Cherry Torte

• 1-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup butter-flavored shortening
• 1 to 2 tablespoons cold water
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cans (21 ounces each) cherry pie filling
• 3/4 teaspoon almond extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup chopped pecans

1. In a small bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Add enough water to shape dough into a ball.
2. On a lightly floured surface, roll dough to fit a 12-in. pizza pan. Flute edges; prick bottom and sides with a fork. Bake at 425u0b0 for 10-12 minutes or until lightly browned; remove from the oven. Reduce heat to 350u0b0.
3. In a small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth; spread over crust. Bake for 10-12 minutes or until center is set. Cool completely on a wire rack.
4. Combine pie filling and almond extract; spoon over the cream cheese layer. Spread whipped topping over filling. Chill until ready to serve. Sprinkle with pecans.

flour, salt, butter, cold water, cream cheese, sugar, eggs, vanilla, cherry pie filling, almond extract, frozen whipped topping, pecans

Taken from www.tasteofhome.com/recipes/cherry-torte/ (may not work)