Cherry Cream Torte

by Kathleen Morrison

Servings: 16 servings

INGREDIENTS

2 pkg. (3 oz. each) lady fingers
2 tbsp. white grape or apple juice
1 pkg. (8 oz.) cream cheese, softened
2/3 cup sugar
1 tsp. almond extract, divided
2 cups whipping cream, whipped
1 can (21 oz.) cherry pie filling
Toasted almonds and additional cream (optional)

INSTRUCTIONS

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-inch 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. Chill for at least 2 hours. To serve, remove sides of pan. Garnish with almonds and whipped cream if desired.

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Tagged: cakes, cherrytorte, desserts add tags

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