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CHERRY CREAM CROWN CAKE
2 (3 oz.) pkgs. lady fingers, separated 1 (3 oz.) pkg. cream cheese, softened 3/4 c. sugar 1 pt. heavy cream 1 tsp. vanilla 1 (21 oz.) can cherry pie filling
Line sides of 9 inch spring form pan tightly with about 1/2 lady fingers, rounded sides against pan. Beat cheese with sugar until creamy; set aside. In large bowl, whip cream and vanilla until stiff. Gently but thoroughly fold in cheese mixture until blended. Spread a layer in pan, top with 1/2 of the remaining lady fingers.
Repeat then spread with final layer of cheese mix. Cover and chill in refrigerator 24 hours. Carefully spoon pie filling over cheese layer. Chill several hours. Before serving, remove sides of pan and place on dessert plate. Serves 10-12. Enjoy.