Mom Trevino’s Cherry Torte

My in-laws were in town over Dad’s birthday and to celebrate we made Mom’s Cherry Torte. This family recipe, descended from Mike’s Grandma Vara, was a huge hit – not only with my own boys, but also at a recent family gathering.

The best part? This is one of those super-simple, I-can’t-believe-how-easy-this-is types of desserts, that’s substitute-friendly for all types of seasonal palettes. I’m pretty partial to the raspberry filling myself . . .

What you need

• 1 – 8 oz container Cool Whip
• 1-1/2 bricks Philadelphia Cream Cheese
• 1/3 cup sugar
• 1 tbsp vanilla
• 1 – 21 oz can of cherry (or other) pie filling
• 1 – 9 oz ready-made graham cracker crust

How to make it

1. Set Cool Whip and cream cheese out at room temperature to soften.
2. With an electric mixer, blend softened cream cheese, sugar, and vanilla until smooth.
3. Fold softened Cool Whip into cream cheese mixture with a spoon.
4. Level cream cheese & Cool Whip mixture into the bottom of the prepared crust.
5. Spread pie filling evenly on top.
6. Freeze for at least one hour before serving. Torte can be frozen overnight for a more ice-cream like treat.