Ingredients Jump to Instructions ↓

  1. 1 package (15 ounces) refrigerated pie pastry 2 teaspoons all-purpose flour 1 egg white, lightly beaten 1/4 cup ground almonds 2 tablespoons sugar 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1/4 to 1/2 teaspoon almond extract 1/2 cup heavy whipping cream 1 jar (16 ounces) hot fudge ice cream topping 2 cans (21 ounces each ) cherry pie filling

Instructions Jump to Ingredients ↑

  1. Let pastry stand at room temperature for 15-20 minutes. Unfold pastry and place each circle on an ungreased baking sheet. Sprinkle each with 1 teaspoon flour; turn over. Using a 9-in. paper heart pattern, cut out a heart from each circle. Prick pastries all over with a fork. Brush with egg white. Combine almonds and sugar; sprinkle over pastries. Bake at 450° for 7-9 minutes or until lightly browned. Carefully slide crusts onto wire racks to cool. In a large bowl, combine the cream cheese, confectioners' sugar and almond extract; beat until smooth. Add cream; beat until thickened. Place one crust on a serving plate; spread with half of the fudge topping. Carefully spread with half of the cream cheese mixture; top with half of the cherry pie filling. Top with remaining crust, fudge topping and cream cheese mixture. Spoon remaining cherry pie filling to within 1 in. of edges. Chill until set. Refrigerate leftovers. Yield: 6-8 servings.


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