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
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
?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.
Nutrition Facts: 1 serving (1 piece) equals 754 calories, 34 g fat (16 g saturated fat), 61 mg cholesterol, 380 mg sodium, 102 g carbohydrate, 2 g fiber, 9 g protein.