- 2 pkg. (8 oz. each) cream cheese, softened
- 2 c. sifted powdered sugar
- 1 tbsp. grated lemon rind
- 1 tsp. fresh lemon juice
- 1 tbsp. freshly squeezed lemon juice
- 1 frozen poundcake (10 3/4 oz.) thawed
- 1 can (21 oz.) cherry pie filling
Place softened cream cheese in container of electric food processor, and powdered sugar, lemon rind, and juice. Cover and process on high speed until well blended and smooth, stopping motor and scraping down side of bowl once or twice with rubber spatula. If mixture seems too thick, add a little more lemon juice. Remove cream cheese filling pastry bag fitted with a large star tip (or filling can be gently spread between layers).
Split thawed poundcake into three equal layers, using a long serrated knife. Place bottom layer, cut side up, on serving platter.Drain cherry pie filling by placing it in a strainer over a bowl.
Pipe or spread 1/3 of filling on bottom layer. Top with 1/2 of the cherries. Repeat layering. Top with third layer, cut side down. Cover cake with plastic wrap. Refrigerate.Decorate top of cake with mounds of cream cheese filling or frozen non-dairy whipped topping and chocolate candy wafers if you wish. Carefully spoon part of drained cherry pie syrup around cake. This nice fresh cheery pie torte is ready. Enjoy it !