Chocolate Cherry Torte
1 pound chocolate covered graham crackers — crushed
1 cup butter, melted
2 envelopes dream whip
1 cup cold milk
1 teaspoon vanilla
8 ounces cream cheese, softened
2 cans cherry pie filling (21 oz each)
Set aside 1/4 cup cup of crushed cookies for topping. Combine the remaining cookies with butter; spread into a 13x9x2″ baking dish. Set aside.
In a mixing bowl, combine whipped topping mixes, milk and vanilla; beat on Low speed until blended. Beat on High for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth. Spread over crust; top with pie filling. Sprinkle with reserved cookies.
Refrigerate for 12-24 hours before serving.
Yield: 12-16 servings.
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