CHERRY LADYFINGER DESSERT

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Cherry Ladyfinger Dessert image

I got this off the Internet a couple of years ago, and I misplace it from time to time and panic. So, I want to be sure to finally submit this, and always be able to find it! It says on the original that is is a recipe from Specialty Bakers in Marysville, PA. This is really terrific, easy, and VERY impressive when you serve it for Company. I have made this over and over. Enjoy it!

Provided by Big D Texas

Categories     Cheesecake

Time 30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

2.5 (3 ounce) packages ladyfingers
1/8 cup almond liqueur (I use Frangelico)
2 (8 ounce) packages cream cheese
2/3 cup sugar
3/4 teaspoon almond extract
2 cups heavy cream
1 (21 ounce) can cherry pie filling

Steps:

  • 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).
  • Line the bottom of the pan with lady fingers split side up. Save the rest. They are used later.
  • Brush with liqueur; set aside.
  • In a large mixing bowl, beat cream cheese until smooth and fluffy.
  • Add sugar and 1/2 teaspoon almond exact, beating well.
  • In a small mixing bowl, whip cream until soft peaks form; fold into cream cheese mixture.
  • Spoon half into the ladyfinger-lined pan.
  • Top with remaining fingers in a layer and top with remaining cream cheese mixture.
  • Top with cherry pie filling now OR, you can wait until right before you serve it.
  • Cover and refrigerate for several hours or overnight.
  • 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/.

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