CHERRY CREAM TORTE

1 envelope unflavored gelatin
1/2 cup cold water
1 (10 ounce) jar red maraschino cherries
2 packages (3 ounces each) ladyfingers, split
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 (5 ounce) can evaporated milk
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups prepared whipped topping, divided
10 red or green maraschino cherries with stems

Sprinkle gelatin over cold water in small saucepan. Let stand 1 minute. Stir over low heat until gelatin dissolves, about 3 minutes. Set aside.

Drain cherries, reserving 2 tablespoons liquid; set aside. Coarsely chop cherries; set aside.

Stand 22 ladyfinger halves around side of 9-inch springform pan. Line bottom of pan with remaining ladyfingers, cutting to fit. Set aside.

Beat cream cheese and sugar in large bowl with electric mixer at medium speed until light and creamy, about 2 minutes.

Gradually blend in evaporated milk, 2 tablespoons cherry liquid, almond and vanilla extracts and gelatin mixture; beat until well blended.

Gently fold in 2 cups prepared whipped topping and chopped cherries. Pour into prepared pan.

Cover pan and refrigerate at least 4 hours or overnight.

Remove side of pan. Garnish with remaining whipped topping and whole cherries.

Makes 10 servings
Source: Syracuse Times