Cherry Cream Torte - cooking recipe

Ingredients

2 (3 ounce) packages ladyfingers
2 tablespoons white grape juice or 2 tablespoons apple juice
1 (8 ounce) package cream cheese, softened
2/3 cup sugar
1 teaspoon almond extract, divided
2 cups whipping cream, whipped
1 (21 ounce) can cherry pie filling
toasted sliced almonds, and (optional)
additional whipped cream (optional)

Preparation

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. 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. Refrigerate for at least 2 hours.
To serve, remove sides of pan. Garnish with almonds and whipped cream if desired.
Yield: 16-18 servings.