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1
Preheat the oven to 450F.
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2
Allow both crust pouches to stand at room temperature for 15 to 20 minutes.
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3
Remove one crust from a pouch and unfold.
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4
Press to smooth the fold lines.
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5
Sprinkle 1 teaspoon of flour over the crust.
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6
Lay the crust, floured side down, on an ungreased baking sheet.
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7
Using a paper pattern as a guide, cut the crust into a heart shape.
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8
Prick the crust all over with a fork.
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9
Bake for 8 to 10 minutes, or until lightly browned.
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10
Let cool.
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11
Repeat with the remaining crust so that you have 2 heart-shaped crusts.
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12
Combine the cream cheese, confectioners' sugar and almond extract and beat in an electric mixer set on medium speed for 3 to 4 minutes, or until smooth.
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13
Add the heavy cream and beat until thick.
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14
To assemble, place one heart-shaped pie crust on a serving plate and spread with 1/3 cup hot fudge.
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15
Carefully spread half of the cream cheese mixture over the hot fudge.
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16
Spoon two thirds of the cherry pie filling over cream cheese.
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17
Spread second crust with remaining hot fudge and set on top of the cake, fudge side up.
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18
Then gently spread the remaining cream cheese mixture and cherry pie filling, leaving about a 1-inch border on the top.
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19
Decorate with cream cheese mixed with cherry juice or the liquidy (jelled) part of pie filling and whole or half cherries.
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20
Refrigerate until ready to serve.
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21
Store any leftovers in the refrigerator.
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22
Note: To make pattern, cut a piece of paper into a heart shape about 10 1/2 inches high and 10 inches wide.
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23
Source: FamilyTime.
