Cherry Chocolate Heart
Contributed by Diane S.

Taste tempting flavors of hot fudge sauce and whipped cream pair up with
cherries for a Valentine's Day dessert that is guaranteed to melt hearts.

Yield: 8 to 10 servings

1 (15-ounce) package refrigerated pie crusts (2 per package)
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon almond extract
1/2 cup whipping cream
2/3 cup hot fudge ice cream topping
1 (21-ounce) can cherry pie filling and topping

Allow both crust pouches to stand at room temperature 15 to 20 minutes.
Remove one crust from pouch; unfold. Press out fold lines. If crust cracks,
wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust.
Turn crust, floured side down, on ungreased cookie sheet. Using paper
pattern as guide, cut crust into heart shape*. Generously prick heart crust
with fork. Bake in a preheated 450-degree oven 9 to 11 minutes, or until
lightly browned. Let cool. Repeat with the remaining crust.

Combine cream cheese, confectioners' sugar and almond extract in a small
bowl; beat until smooth. Add whipping cream and beat until thickened.

To assemble, place one heart-shaped pie crust on serving plate; spread with
1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture
over hot fudge. Spoon 2/3's 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 filling about 1 inch from edge. Refrigerate until serving time.
Store any remaining torte in refrigerator.

* To make pattern, cut a piece of paper into a heart shape about 10 1/2
inches high and 10 inches wide.