Recipe - Cherry Cream Torte

2 pack 3ounces each lady fingers
2 tablespoon White grape or apple juice
8 ounce Cream cheese; softened
2/3 cup Sugar
1 teaspoon Almond extract; divided
2 cup Whipping cream; whipped
21 ounce 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 One half teaspoon extract. Beat on medium for 1 minute. Fold in whipped
cream. Spread half over crust. Arrange remaining lady fingers in a
spokelike 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 MCRecipe Digest V1 #1017 by Nancy Berry nlberry@prodigy.net on
Jan 16, 1998