2 pk 3ounces each lady fingers
2 tb White grape or apple juice
8 oz Cream cheese; softened
2/3 c Sugar
1 ts Almond extract; divided
2 c Whipping cream; whipped
21 oz Cherry pie filling
Toasted almonds and
-additional cream; optional
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″
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.
Yields
16 Servings