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