Cherry Cream Torte

1. 1

   Split lady fingers lengthwise; brush with juice. Place a layer of lady.

2. 2

   fingers around the sides and over the bottom of a lightly greased 9-in. springform pan.

3. 3

   In a mixing bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute.

4. 4

   Fold in whipped cream.

5. 5

   Spread half over crust.

6. 6

   Arrange remaining lady fingers in a spoke-like fashion.

7. 7

   Spread evenly with the remaining cream cheese mixture.

8. 8

   Cover and chill overnight.

9. 9

   Combine the pie filling and remaining extract; spread over the cream cheese layer. Refrigerate for at least 2 hours.

10. 10

    To serve, remove sides of pan. Garnish with almonds and whipped cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.