Cherry Cream Torte

• 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)

1. Split lady fingers lengthwise; brush with juice. Place a layer of lady.
2. fingers around the sides and over the bottom of a lightly greased 9-in. springform pan.
3. In a mixing bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute.
4. Fold in whipped cream.
5. Spread half over crust.
6. Arrange remaining lady fingers in a spoke-like fashion.
7. Spread evenly with the remaining cream cheese mixture.
8. Cover and chill overnight.
9. Combine the pie filling and remaining extract; spread over the cream cheese layer. Refrigerate for at least 2 hours.
10. To serve, remove sides of pan. Garnish with almonds and whipped cream if desired.
11. Yield: 16-18 servings.

ladyfingers, white grape juice, cream cheese, sugar, almond, whipping cream, cherry pie filling, almonds, additional whipped cream

Taken from www.food.com/recipe/cherry-cream-torte-273809 (may not work)