Cherry Cream Torte
|Lady fingers||6 Ounce (2 Packages)|
|White grape juice/Apple juice||2 Tablespoon|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Almond extract||1 Teaspoon (Divided)|
|Whipping cream||2 Cup (32 tbs), whipped|
|Canned cherry pie filling||21 Ounce (1 Can)|
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.spring-form 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.