Cherry Cream Torte

Name: Cherry Cream Torte
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 16-18 serving(s)
Ingredients: 2 (3 ounce) packages ladyfingers; 2 tablespoons white grape juice or 2 tablespoons apple juice; 1 (8 ounce) package cream cheese, softened; 2/3 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)

Be the first to review this recipe

Recipe by Sweet Diva MJ

From Taste of Home. My mom made this for Christmas several years ago. It is a very easy recipe but looks impressive. Plan ahead; this recipe needs to chill overnight and then an additional 2 hours after the final step the next day.

MAKE IT SHINE! ADD YOUR PHOTO

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
²⁄₃

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)

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.

Submit a Recipe Correction