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Cherry Cream Torte Recipe

Photo by: Taste of Home

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When you set this gorgeous dessert on the table, your guests will sing your praises. You're the only one who has to know how simple it is to prepare. -Mary Anne McWhirter, Pearland, Texas

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16-18 Servings
Prep: 20 min. + chilling

Ingredients

2 packages (3 ounces each) ladyfingers
2 tablespoons white grape or apple juice
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1 teaspoon almond extract, divided
2 cups heavy whipping cream, whipped
1 can (21 ounces) cherry pie filling
Toasted sliced almonds and additional whipped cream, optional

Directions

Split ladyfingers lengthwise; brush with juice. Place a layer of ladyfingers around the sides and over the bottom of a lightly greased 9-in. springform pan.
In a large bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute. Fold in whipped cream. Spread half over crust.
Arrange remaining ladyfingers 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. Refrigerate for at least 2 hours. to serve, remove sides of pan. Garnish with almonds and whipped cream if desired. Yield: 16-18 servings.

Nutrition Facts: 1 serving (1 slice) equals 221 calories, 15 g fat (9 g saturated fat), 67 mg cholesterol, 60 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.

Cherry Cream Torte published in Taste of Home December/January 1996, p33

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