Brandied Cherry-Almond Cheesecake Dip
Ingrediënten
CREAM CHEESE LAYER
- 1 package cream cheese, softened 8 oz
- 1 jar marshmallow creme 7 oz
- ¼ cup miniature semisweet chocolate chips
- 1½ teaspoons almond extract
CHERRY LAYER
- 1 can 21 oz cherry pie filling
- 3 tablespoons brandy
- 3 tablespoons sliced almonds toasted
DIPPERS
- 6 graham cracker rectangles broken into quarters
- 24 cubes 1 inch chocolate or plain pound cake
- 24 chocolate or strawberry sugar wafers
Instructies
- In small bowl, beat cream cheese with electric mixer on medium speed until creamy.
- Add marshmallow creme, chocolate chips and almond extract.
- Beat on low speed until well blended.
- Spread in shallow serving dish.
- In small bowl, stir together pie filling and brandy.
- Spoon over cream cheese layer; sprinkle with almonds.
- Serve with graham crackers, pound cake and sugar wafers.
Notes / Tips / Wine Advice:
Make-Ahead Magic
You can make the cream cheese mixture ahead and spread in the serving dish. Cover and refrigerate up to 24 hours before serving. Just before serving, continue as directed in Step 2.Kitchen Secrets
If you have cherry brandy or cherry liqueur on hand, either can be substituted for the brandy. For a kid-friendly dessert, simply omit the brandy. To toast almonds, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.Nutritional Information
Calories: 180 kcal
