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Cherry Dream Torte

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
1 (8-ounce) package cream cheese
1 teaspoon vanilla extract
2 1/2 tablespoons powdered milk
1 cup sifted powdered sugar
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 (21-ounce) can cherry pie filling

1. Mix together 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, 1 teaspoon cinnamon, and 1/3 cup melted butter. Press into a 10-inch pan. Bake in a 350°F (175°C) oven for 10 to 15 minutes or until golden brown and firm to the touch. Cool.
2. In a bowl, combine 8-ounces cream cheese, 1 teaspoon vanilla, 2 1/2 tablespoon evaporated milk, and 1 cup powdered sugar. Mix thoroughly. Fold in 8 ounces non-dairy whipped topping then spoon into the prepared crust. Top with cherry pie filling. Refrigerate until firm.

Makes 8 servings.