Cherry Cream Torte

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READY IN: 10hrs 30mins
SERVES: 16-18
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (3 ounce) packages ladyfingers
  • 2
    tablespoons white grape juice or 2 tablespoons apple juice
  • 1
    (8 ounce) package cream cheese, softened
  • 23
    cup sugar
  • 1
    teaspoon almond extract, divided
  • 2
    cups whipping cream, whipped
  • 1
    (21 ounce) can cherry pie filling
  • toasted sliced almonds, and (optional)
  • additional whipped cream (optional)
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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.
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