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