| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Pies | 8 | Servings | |
INGREDIENTS
| 1 | Refrigerated Pie Crusts, 15 | |
| Ounces Each | ||
| 1 | Cream Cheese, 8 Ounces | |
| Softened | ||
| 1 | c | Confectioners' Sugar |
| 1 | t | Almond Extract |
| 1/2 | c | Whipping Cream |
| 2/3 | c | Hot Fudge Ice Cream Topping |
| 1 | Cherry Filling And Topping | |
| 21 Ounces |
INSTRUCTIONS
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(see note), cut crust into heart shape. Generously prick heart crust with a fork. Bake in a preheated 450 degree oven for 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 cheeese mixture. Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator. *note: To make pattern, cut a piece of paper into a heart shape about 10 1/2 inches high and 10 inches wide. Taste tempting flavors of hot fudge sauce and whiped cream pair up with cherries for a Valentines Day dessert that is guaranteed to melt hearts. Serving Ideas : Valentines Day Recipe by: http://cherrymkt.org/recichmo.html Posted to recipelu-digest Volume 01 Number 621 by PLK1028 <PLK1028@aol.com> on Jan 28, 1998
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 20.4mg
Sodium: 5.7mg
Potassium: 11.2mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g