CHERRY CREAM CROWN CAKE 2 (3 oz.) pkgs. lady fingers, separated 1 (3 oz.) pkg. cream cheese, softened 3/4 c. sugar 1 pt. heavy cream 1 tsp. vanilla 1 (21 oz.) can cherry pie filling Line sides of 9 inch spring form pan tightly with about 1/2 lady fingers, rounded sides against pan. Beat cheese with sugar until creamy; set aside. In large bowl, whip cream and vanilla until stiff. Gently but thoroughly fold in cheese mixture until blended. Spread a layer in pan, top with 1/2 of the remaining lady fingers.
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