Cherry Ladyfingers

  • 2 3oz packages ladyfingers
  • 1/4 cup apricot or almond syrup
  • 1 8 oz package cream cheese
  • 2/3 cup Sugar
  • 3/4 teaspoon almond extract
  • 2 cups heavy or whipping cream
  • 1 21 oz can cherry pie filling

Line bottom and side of 9 x 3-inch spring form pan with ladyfinger halves, split sides up. Set aside.

In large mixing bowl beat cream cheese until smooth and fluffy. Add sugar and 1/2 teaspoon of the almond extract, beating well. In small mixing bowl whip cream until stiff peaks form. Fold into cream cheese mixture.

Spoon half into ladyfinger-lined pan. Top with remaining ladyfingers and cream cheese mixture. Cover and refrigerate several hours or overnight.

Meanwhile, combine cherry pie filling and remaining 1/4-teaspoon almond extract. Cover and refrigerate at least 2 hours. Remove side of pan. Top with cherry mixture just before serving.

Makes 10 – 12 Fingers


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