Cherry Torte

• 1 12 cups flour
• 14 teaspoon salt
• 34 cup butter flavor shortening
• 1 -2 tablespoon cold water
• 8 ounces cream cheese, softened
• 12 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 (21 ounce) cans cherry pie filling
• 34 teaspoon almond extract
• 1 (8 ounce) carton Cool Whip
• 14 cup chopped pecans

1. Combine the flour and salt, cut in the shortening until mixture looks like coarse crumbs.
2. Add enough water to shape dough into a ball.
3. Roll dough on a lightly floured surface to fit a 12 inch pizza pan.
4. Flute edges, prick bottom and edges with a fork.
5. Bake at 425 degrees for 10-12 minutes until lightly browned, remove from oven and reduce heat to 350 degrees.
6. Beat the next 4 ingredients until smooth, pour over crust.
7. Bake 10-12 minutes until center is set.
8. Cool completely on a wire rack.
9. Mix pie filling and almond extract, spoon over cream cheese layer.
10. Spread with cool whip and chill until ready to serve.
11. Top with pecans.

flour, salt, butter flavor, cold water, cream cheese, sugar, eggs, vanilla, cherry pie filling, almond, pecans

Taken from www.food.com/recipe/cherry-torte-388330 (may not work)