Cherry chocolate 'n cream heart

10 servings

Ingredients

Quantity Ingredient
1 pack Refrigerated pie crusts, 15 oz.
8 ounces Cream cheese; softened
1 cup Sugar, powdered
1 tablespoon Almond-flavored liqueur
1 teaspoon Flour
½ cup Whipping cream
⅔ cup Ice cream topping, hot fudge
21 ounces Cherry pie filling

Directions

FILLING

Heat oven to 450F. Allow both crusts to stand at room temperature 15-20 minutes. Remove one crust from pouch; unfold. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle 1 ts flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using a paper pattern as a guide, cut crust into a heart shape. Generously prick heart crust with a fork. Bake for 9-11 minutes or until lightly browned; cool. Repeat with remaining crust.

In a small bowl, combine cream cheese, powdered sugar and liqueur; beat until smooth. Add whipping cream and beat until thickened.

To assemble, place one heart-shaped pie crust on serving plate; spread with ⅓ cup of the hot fudge. Carefully spread half of the cream cheese mixture over hot fudge. Spoon ⅔ of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry filling about 1 inch from edge.

Refrigerate until serving time. Makes 8-10 servings.

Tips: To make pattern, cut a piece of paper into a heart shape about 10-½ inches high and 10 inches wide. Reserve a small amount of cherry sauce to drizzle in center, if desired.

from: The Daily Herald, 2/7/95 posted by Jeanne Geake Submitted By JEANNE GEAKE On 02-09-95

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