Valentine's Day Recipes from Razzle Dazzle Recipes
1 (15 ounce) package refrigerated pie crusts (two 9-inch crusts)
8 ounces cream cheese, softened
1 cup confectioners' sugar
1 teaspoon almond extract
1/2 cup heavy cream
2/3 cup hot fudge topping
1 (21 unce) can cherry pie filling
Allow both crust pouches to stand at room temperature 15 to 20
minutes. Remove one crust from pouch; unfold. Press out fold lines.
Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down,
on ungreased cookie sheet. Using a paper pattern as a guide, cut
crust into a heart shape. Generously prick heart crust with fork.
Bake in a preheated 450 degree F oven for 9 to 11 minutes, or until
light brown. Let cool. Repeat with the remaining crust.
Combine cream cheese, confectioners' sugar and almond extract in a
small bowl; beat with an electric mixer on medium speed 3 to 4
minutes, or until smooth. Add heavy cream; beat until thick.
To assemble, place one heart-shaped pie crust on a serving plate;
spread with 1/3 cup hot fudge. Carefully spread half of the cream
cheese mixture over hot fudge. Spoon 2/3 of the cherry pie 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 pie filling about 1 inch from edge.
Refrigerate until serving time.