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Chocolate Cherry Heart

 Chocolate Cherry Heart
My family enjoys this dessert so much that I make it throughout the year by simply using the pie pastry circles. Packaged products make it a snap to prepare.
6-8 ServingsPrep: 40 min. Bake: 10 min. + chilling


  • 1 package (15 ounces) refrigerated pie pastry
  • 2 teaspoons all-purpose flour
  • 1 egg white, lightly beaten
  • 1/4 cup ground almonds
  • 2 tablespoons sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 to 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup heavy whipping cream
  • 1 jar (16 ounces) hot fudge ice cream topping
  • 2 cans (21 ounces each) cherry pie filling


  • Let pastry stand at room temperature for 15-20 minutes. Unfold pastry
  • and place each circle on an ungreased baking sheet. Sprinkle each
  • with 1 teaspoon flour; turn over. Using a 9-in. paper heart pattern,
  • cut out a heart from each circle. Prick pastries all over with a
  • fork.
  • Brush with egg white. Combine almonds and sugar; sprinkle over
  • pastries. Bake at 450° for 7-9 minutes or until lightly browned.
  • Carefully slide crusts onto wire racks to cool.
  • In a large bowl, combine the cream cheese, confectioners' sugar and
  • almond extract; beat until smooth. Add cream; beat until thickened.
  • Place one crust on a serving plate; spread with half of the fudge

2 of 2

Chocolate Cherry Heart (continued)

Directions (continued)

  • topping. Carefully spread with half of the cream cheese mixture; top
  • with half of the cherry pie filling. Top with remaining crust, fudge
  • topping and cream cheese mixture. Spoon remaining cherry pie filling
  • to within 1 in. of edges. Chill until set. Refrigerate leftovers.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 754 calories, 34 g fat (16 g saturated fat), 61 mg cholesterol, 380 mg sodium, 102 g carbohydrate, 2 g fiber, 9 g protein.