1Mix cake according to directions on box and bake in 13 x 9 pan. When baked allow to cool.
2Whip heavy whipping cream until fluffy.
3Allow cream cheese to come to room temperature, then beat together with eagle brand milk.
4Add whipped cream to cream cheese mixture, blend
5Cut up 1/2 of cake into small pieces and place in bottom of Torte dish. Ice with 1/2 of Cream Cheese mixture, top this with one can of Cherry Pie filling. Do the same steps again to finish off another layer of the torte.
6Place Torte in refrigerator to chill a few hours. Best if made in the morning and eaten that evening.