Cherry Cream Crown
2 packages (3 ounces each) ladyfingers, divided
1/4-cup brandy or rum
1 package (8-ounce) cream cheese, softened
1 pint heavy cream
1 teaspoon vanilla
1 can (21 ounces) cherry pie filling
Brush ladyfingers with brandy. Line sides of 9-inch springform pan tightly with about half ladyfingers, rounded sides against pan.
Beat cheese with sugar until creamy; set aside.
In a large bowl of mixer whip cream and vanilla until stiff. Gently but thoroughly fold in cheese mixture until well blended. Spread a layer in pan; top with half remaining ladyfingers. Repeat then spread with final layer of cheese mixture. Cover and chill in refrigerator overnight, (24 hours is even better).
Carefully spoon pie filling over cheese layer. Chill several hours. Before serving, remove sides of springform pan and place dessert on serving plate.
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