Cherry cream torte

16 Servings

Ingredients

Quantity Ingredient
2 packs 3ounces each lady fingers
2 tablespoons White grape or apple juice
8 ounces Cream cheese; softened
⅔ cup Sugar
1 teaspoon Almond extract; divided
2 cups Whipping cream; whipped
21 ounces Cherry pie filling
Toasted almonds and additional cream; optional

Directions

Split lady fingers lengthwise; brush with juice. Place a layer of lady fingers around the sides and over the bottom of a lightly greased 9" springform pan. In a mixing bowl, beat cream cheese until smooth; add sugar and ½ teaspoon extract. Beat on medium for 1 minute. Fold in whipped cream. Spread half over crust. Arrange remaining lady fingers in a spoke-like fashion. Spread evenly with the remaining cream cheese mixture.

Cover and chill overnight. Combine the pie filling and remaining extract; spread over the cream cheese layer. Chill for at least 2 hours. To serve, remove sides of pan. Garnish with almonds and whipped cream if desired.

Recipe by: TASTE OF HOME DEC/JAN 1996 Posted to MC-Recipe Digest V1 #1017 by Nancy Berry <nlberry@...> on Jan 16, 1998

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