Cherry Ladyfinger Dessert

1. 1

   Split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).

2. 2

   Line the bottom of the pan with lady fingers split side up. Save the rest. They are used later.

3. 3

   Brush with liqueur; set aside.

4. 4

   In a large mixing bowl, beat cream cheese until smooth and fluffy.

5. 5

   Add sugar and 1/2 teaspoon almond exact, beating well.

6. 6

   In a small mixing bowl, whip cream until soft peaks form; fold into cream cheese mixture.

7. 7

   Spoon half into the ladyfinger-lined pan.

8. 8

   Top with remaining fingers in a layer and top with remaining cream cheese mixture.

9. 9

   Top with cherry pie filling now OR, you can wait until right before you serve it.

10. 10

    Cover and refrigerate for several hours or overnight.

11. 11

    Optional: For added flavor, pour cherry pie filling into a bowl ahead of time, and stir with 1/4 tsp almond extract. Cover and refrigerate for a few hours prior to using in the recipe. For one cup liquid heavy cream to be whipped (will double in volume), use 2 cups thawed COOL WHIP/.

* Per serving · 4 servings · Values may vary.

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