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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Rich and creamy, this eye-catching torte makes quite an impression. Every time I take it to a party, it receives rave reviews! Ingredients:
4 packages (8 ounces each) cream cheese, softened |
1 cup butter, softened |
2 teaspoons coarsely ground pepper |
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and chopped |
8 cups (32 ounces) shredded sharp cheddar cheese |
3/4 cup apple cider |
2-1/4 teaspoons paprika |
1 cup chopped pecans, toasted |
grapes and assorted crackers |
Directions:
1. In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside.
2. In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm.
3. Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers. Yield: 24-30 servings.
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