Shelly's Recipe

CHOCOLATE CHERRY HEART

Category: Pies - Fruit

1 (15 oz) pkg refrigerated pie crusts, prepared as pkg directions say
2 tbsp flour
1 (8 oz) pkg cream cheese, softened
1 cup confectioners sugar
1 tsp almond extract
1/2 cup whipping cream
2/3 cup hot fudge ice cream topping
1 (21 oz) can cherry pie filling

Preheat oven to 450. 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 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 cheese mixture.

Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator. Cooking Tips *To make pattern, cut a piece of paper into a heart shape about 10-1/2 inches high and 10 inches wide.