Cherry Ladyfinger Dessert

• 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

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

ladyfingers, almond liqueur, cream cheese, sugar, almond extract, heavy cream, cherry pie filling

Taken from www.food.com/recipe/cherry-ladyfinger-dessert-377576 (may not work)