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Name: Cherry-Almond Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 1 package Sara Lee Frozen all butter pound cake; 8 ounce Cool Whip thawed; 8 ounce Sour Cream; 1 tablespoon Lemon juice; 1/2 teaspoon Almond Extract; 3.4 ounce Cheesecake instant pudding and pie filling; 21 ounce Cherry pie filling; 2 tablespoons almonds slices, toasted, chopped

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INGREDIENTS

1 package Sara Lee Frozen all butter pound cake
8 ounce Cool Whip ; thawed
8 ounce Sour Cream
1 tablespoon Lemon juice
1/2 teaspoon Almond Extract
3.4 ounce Cheesecake instant pudding and pie filling
21 ounce Cherry pie filling
2 tablespoons almonds ; slices, toasted, chopped

Servings

INSTRUCTIONS

1. Trim crust from top and sides of pound cake to form an even rectangle, reserving trimmed pieces.

2. Cut pound cake into 1/4 inch thick slices.

3. Arrange 9-10 pound cake slices horizontally against sides of spring form pan to fit snugly, cutting last piece to fit, if necessary.

4. Grate remaining pound cake, including trimmed pieces.

5. Sprinkle crumbs over bottom of pan, press firmly to form crust using bottom of a cup.

6. Fill a pastry bag with cool whip and set aside.

7. Combine sour cream, lemon juice, almond extract, and whisk.

8. Add remaining whipped topping; mix well.

9. Add pudding mix, mix well. Mixture must be thick.

10. Spoon 1 cup of pie filling evenly over crust.

11. Top with sour cream mixture, spreading evenly.

12. Spoon remaining 1 cup pie filling over top of sour cream mixture, leaving a 1 inch border around edge.

13. Pipe border around edge of cheesecake using reserved cool whip.

14. Sprinkle almonds over cool whip.

15. Refrigerate at least 30 minutes.

NOTES

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Cherry-Almond Cheesecake

1 package Sara Lee Frozen all butter pound cake
8 ounce Cool Whip thawed
8 ounce Sour Cream
1 tablespoon Lemon juice
1/2 teaspoon Almond Extract
3.4 ounce Cheesecake instant pudding and pie filling
21 ounce Cherry pie filling
2 tablespoons almonds slices, toasted, chopped

1. Trim crust from top and sides of pound cake to form an even rectangle, reserving trimmed pieces.
2. Cut pound cake into 1/4 inch thick slices.
3. Arrange 9-10 pound cake slices horizontally against sides of spring form pan to fit snugly, cutting last piece to fit, if necessary.
4. Grate remaining pound cake, including trimmed pieces.
5. Sprinkle crumbs over bottom of pan, press firmly to form crust using bottom of a cup.
6. Fill a pastry bag with cool whip and set aside.
7. Combine sour cream, lemon juice, almond extract, and whisk.
8. Add remaining whipped topping; mix well.
9. Add pudding mix, mix well. Mixture must be thick.
10. Spoon 1 cup of pie filling evenly over crust.
11. Top with sour cream mixture, spreading evenly.
12. Spoon remaining 1 cup pie filling over top of sour cream mixture, leaving a 1 inch border around edge.
13. Pipe border around edge of cheesecake using reserved cool whip.
14. Sprinkle almonds over cool whip.
15. Refrigerate at least 30 minutes.

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 12 Servings

Calories: 143
Calories from Fat: 61 (43%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 10.2mg		3 %
Sodium 37.7mg		1 %
Potassium 109.2mg		3 %
Total Carbohydrate 19.4g		6 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 18.9g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 143

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