Make Ahead, Quick Fix

Brandied Cherry-Almond Cheesecake Dip

Prep Time: 10 Minutes Start to Finish: 10 Minutes 24 servings

• Cream Cheese Layer
• 1 package (8 oz) cream cheese, softened
• 1 jar (7 oz) marshmallow creme
• 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

1 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.

2 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.

1 Serving (About 2 Tablespoons Dip and 3 Dippers): Calories 180; Total Fat 7g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 100mg; Total Carbohydrate 25g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1½

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.

Kitchen Secrets 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.