Source: FamilyTime Community Cookbook

Cherry-Chocolate Heart
The taste-tempting flavors of hot fudge and whipped cream pair up with cherries.
Serves: 8-10
Prep Time: 30 minutes
Cook Time: 0 minutes


1 15 ounce package refrigerated pie crust, (2 nine-inch crusts)
1 8 ounce package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon almond extract
1/2 cup heavy cream
2/3 cup hot fudge topping
1 21 ounce 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 pre-heated 450-degree oven 9 to 11 minutes, or until light brown. Let cool. Repeat with the remaing crust.

Combine cream chesse, 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 unitl 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 hotfudge. Spoon two thirds 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 unitl serving time. Store any leftovers in refrigerator.