Cherry Cream Torte

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

1. Split ladyfingers lengthwise; brush with juice. Place a layer of ladyfingers around the sides and over the bottom of a lightly greased 9-in. springform pan.
2. In a large 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.
3. Arrange remaining ladyfingers in a spoke-like fashion. Spread evenly with the remaining cream cheese mixture. Cover and chill overnight.
4. 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.

ladyfingers, white grape, cream cheese, sugar, almond, heavy whipping cream, cherry pie filling, cream

Taken from www.tasteofhome.com/recipes/cherry-cream-torte/ (may not work)