Recipe by Big D Texas
I got this off the Internet a couple of years ago, and I misplace it from time to time and panic. So, I want to be sure to finally submit this, and always be able to find it! It says on the original that is is a recipe from Specialty Bakers in Marysville, PA. This is really terrific, easy, and VERY impressive when you serve it for Company. I have made this over and over. Enjoy it!
Top Review by Sydney Mike
Was gonna make this to share with a neighbor couple, but when I heard they were having overnight company, I decided to give 'em the whole thing, AS LONG AS they let me have a piece to taste-test! The deal was made, the dessert was prepared, & I got a piece of something that was certainly beautiful & absolutely delicious! Loved it & plan to make it again soon! Thanks so much for posting the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
- 2.5 (3 ounce) packages ladyfingers
- 1⁄8 cup almond liqueur (I use Frangelico)
- 2 (8 ounce) packages cream cheese
- 2⁄3 cup sugar
- 3⁄4 teaspoon almond extract
- 2 cups heavy cream
- 1 (21 ounce) can cherry pie filling
Directions See How It's Made
- Split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).
- Line the bottom of the pan with lady fingers split side up. Save the rest. They are used later.
- Brush with liqueur; set aside.
- In a large mixing bowl, beat cream cheese until smooth and fluffy.
- Add sugar and 1/2 teaspoon almond exact, beating well.
- In a small mixing bowl, whip cream until soft peaks form; fold into cream cheese mixture.
- Spoon half into the ladyfinger-lined pan.
- Top with remaining fingers in a layer and top with remaining cream cheese mixture.
- Top with cherry pie filling now OR, you can wait until right before you serve it.
- Cover and refrigerate for several hours or overnight.
- Optional: For added flavor, pour cherry pie filling into a bowl ahead of time, and stir with 1/4 tsp almond extract. Cover and refrigerate for a few hours prior to using in the recipe. For one cup liquid heavy cream to be whipped (will double in volume), use 2 cups thawed COOL WHIP/.