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Cherry Cream Crown


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  • 3 3oz pkg lady fingers
  • 1/4 c. brandy or dark rum
  • 1 8 oz pkg cream cheese-room temperature
  • 1/2 c. sugar
  • 2 c. whipping cream
  • 1 t vanilla
  • 21 oz can cherry pie filling



Step 1

Lightly grease bottom of 9 inch spring form pan. Brush lady fingers lightly with brandy. Line sides of pan will lady fingers rounded side out. Using electric mixer beat cream cheese until creamy about a minute. Gradually add sugar and continue beating 1 minute. Combine cream and vanilla in a large bowl and beat until stiff but not dry. Fold cream into cream cheese mixture. Place some of the remaning lady fingers on bottom of pan. Spread half of cheese filling in pan. Place remaining ladyfingers on top of cheese. Top with remaning cheese filling. Cover and refrigerate overnight. Spread with cherry filling and chill 2 hours.


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