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