Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mothers' cherry torture dessert. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Mothers' cherry torture dessert is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Mothers' cherry torture dessert is something that I have loved my entire life.
Mothers' cherry torture dessert My Mother made this for years and it is always a hit! She calls it this because it's hard not to eat it all once you start! kanisuroll Naples. See recipes for Mothers' cherry torture dessert too.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mothers' cherry torture dessert using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mothers' cherry torture dessert:
- Take 1 pkg Keebler pecan sandies
- Get 5 T butter, melted
- Take 1 pkg cream cheese, softened
- Make ready 1 1/3 C confectioners sugar
- Prepare 3 tsp sour cream
- Prepare 1/2 tsp vanilla
- Get 4-5 drops almond extract
- Get 1 (20 oz) can cherry pie filling
- Make ready 1 (8 oz) cool whip or more if desired
This dessert is a sweet treat, especially when garnished with a dollop of whipped cream or a scoop of ice cream! The crust and crumb topping have a wonderful nutty flavor, and the smooth fruit filling looks beautiful when served. —Ann Eastman, Greenville, California Tart cherry amaretto pie is a great dessert dish to serve at your next summer gathering. One disc of dough is rolled out and stuffed with cherry filling before being topped with more dough and almonds. Serve the pie with one of these refreshing mocktail recipes for the perfect nightcap.
Instructions to make Mothers' cherry torture dessert:
- Preheat oven to 350° if baking crust.
- Crush up your cookies either in a plastic bag with a rolling pin or a food processor. Melt the butter and add to the cookie crumbs. Save 1/4C of the crumbs for topping. Press the cookie crust mixture into the bottom of a 9"x13" baking pan. No need to bake, but if desired, bake for 10 minutes at 350°.
- Using a mixer, combine the cream cheese, confectioners sugar, sour cream, vanilla and almond extract until smooth and creamy. Fold in the cherry pie filling to this. Pour the mixture over the pie crust.
- Cover the cherry mixture with the cool whip. Sprinkle with the reserved crumbs. Refrigerate for at least 2 hours or longer before serving. Yum!
For the Montmorency Tart Cherry Amaretto Pie recipe, click. Red Hots and canned cherries flavor this memorable dessert from my childhood. I hadn't had it in years, so when I found my mother's recipe, I had to make it to see if it's as good as I remembered. I used sliced, frozen peaches instead of cherries because that's what I had. I used the Emile Henry rectangular pan.
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