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
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
MsgID: 3139802
Shared by: Betsy at Recipelink.com
In reply to: Recipe: RECIPE SWAP: Life is Just a Bowl of Cher...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: RECIPE SWAP: Life is Just a Bowl of Cher...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: RECIPE SWAP: Life is Just a Bowl of Cherry Recipes (9+) |
Betsy at Recipelink.com | |
2 | Recipe: Cherry Almond Smoothie |
Betsy at Recipelink.com | |
3 | Recipe: Cherry Spumoni (without an ice cream maker) |
Betsy at Recipelink.com | |
4 | Recipe: Cherry Cheesecake Pie and Classic Crisco Pie Crust |
Betsy at Recipelink.com | |
5 | Recipe: Cherry Tiramisu (using fresh cherries) |
Betsy at Recipelink.com | |
6 | Recipe: De Pomaine's Country Tart (with yeast dough crust) |
Betsy at Recipelink.com | |
7 | Recipe: Cherry Muffins |
Betsy at Recipelink.com | |
8 | Recipe: Savory Onion and Dried Cherry Scones |
Gladys/PR | |
9 | Recipe: Cherry Cream Torte (using ladyfingers) |
Betsy at Recipelink.com | |
10 | Recipe: Cherry Mousse |
Betsy at Recipelink.com |
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