Whipped Cream Cheese Cake

• 1 tsp vanilla
• 3 packages 8 oz. cream cheese
• 1 pints heavy cream
• 3 packages ladyfingers ( the soft sponge ones)
• 1 can Cherry pie filling ( I used Comstock brand)
• 1 cup white sugar

1. In large mixer beat cream cheese,sugar and vanilla until smooth and creamy and in a second bowl beat heavy cream.
2. Fold cream into cream cheese mixture and set aside.
3. Using a spring form pan place whole ladyfinger upright around outside of pan and then cover the bottom of pan with ladyfingers using pieces to fill in small areas, making sure the bottom is completely covered.
4. Add 1/3 of cream cheese mixture, another layer of ladyfingers, another 1/3 cream cheese mixture, another layer ladyfingers and finish with last layer of cream cheese mixture.
5. Refrigerate for at least 4 hours or up to 24 hours.
6. Top with cherry pie filling right before serving.
7. I sometimes tie a red ribbon around the outside of the cake for a holiday wow factor!

vanilla, cream cheese, cream, ladyfingers, cherry pie filling, white sugar

Taken from cookpad.com/us/recipes/368477-whipped-cream-cheese-cake (may not work)