Cherry Cream Torte
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
SERVINGS
|
16-18
|
CATEGORY
|
Dessert
|
METHOD
|
Overnight Recipes
|
PREP |
20 min. |
TOTAL
|
20 min.
|
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 whipping cream, whipped
- 1 can (21 ounces) cherry pie filling
- Toasted sliced almonds and additional whipped 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-in. springform pan. In a mixing 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 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. Refrigerate for at least 2 hours. to serve, remove sides of pan. Garnish with almonds and whipped cream if desired. Yield: 16-18 servings.