Chocolate Cherry Heart
1 15-ounce package refrigerated pie crusts
1 8-ounce package cream cheese -- softened
1 cup confectioners' sugar
1 teaspoon almond extract
1/2 cup whipping cream
2/3 cup hot fudge ice cream topping
1 21-ounce can cherry filling and topping
Allow both crust pouches to stand at room temperature 15 to 20 minutes.
Remove one crust from pouch; unfold. Press out fold lines.
If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon
flour over crust. Turn crust, floured side down, on ungreased cookie sheet.
Using paper pattern as guide, cut crust into heart shape.* Generously prick
heart crust with fork. Bake in a preheated 450 degree oven 9 to 11 minutes,
or until lightly browned. Let cool. Repeat with the remaining crust.
Combine cream cheese, confectioners' sugar and almond extract in a small
bowl; beat until smooth. Add whipping cream and beat until thickened.
To assemble, place one heart-shaped pie crust on serving plate; spread with
1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over
hot fudge. Spoon 2/3 of the cherry filling over cream cheese. Spread second
crust with remaining hot fudge and place over filling. Carefully spread with
remaining cream cheese mixture. Spoon remaining cherry filling about 1 inch
from edge. Refrigerate until serving time. Store any remaining torte in
refrigerator.
Makes 8 to 10 servings.
Description:
"Taste-tempting flavors of hot fudge sauce & whipped cream pair up with
cherries for a dessert that is guaranteed to melt hearts."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html";
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