Chocolate Cherry Heart

Serving Size  : 10    Preparation Time :0:00
Categories    : Cherry Marketing Institute      Holiday
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1       15-ounce package  refrigerated pie crusts
  1       8-ounce package  cream cheese — softened
  1                cup  confectioners’ sugar
  1           teaspoon  almond extract
     1/2           cup  whipping cream
     2/3           cup  hot fudge ice cream topping
  1       21-ounce can  cherry filling and topping

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, cut crust into heart shape.* Generously prick heart crust with fork. Bake in a preheated 450 degree oven 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.
Makes 8 to 10 servings.

Description:
  “Taste-tempting flavors of hot fudge sauce and whipped cream pair up with cherries for a dessert that is guaranteed to melt hearts.”
Source:
  “Cherry Marketing Institute”
S(Internet address):
  “http://www.cherrymkt.org/index.html“
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Per Serving (excluding unknown items): 505 Calories; 27g Fat (47.6% calories from fat); 5g Protein; 62g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 354mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 3 Other Carbohydrates.
NOTES : *To make pattern, cut a piece of paper into a heart shape
        about 10 1/2 inches high and 10 inches wide.