3 (8 ounce) packages of sponge cake fingers (lady fingers)2 cups (250g) of whipping cream8 ounces of cream cheese, softened1⁄2 cup of sugar1 19 ounce or (540ml) can of cherry pie filling
Preparation
In a large bowl, beat the cream cheese and sugar together using an electric beater until creamy.
Gradually pour in the whipping cream, beating until the mixture is thick and stiff peaks form (do not overbeat).
Line the sides then the bottom of a 10 inch spring form pan with the row of lady fingers.
Fill in any gaps on the bottom with pieces of the lady fingers (do not leave spaces between the fingers).
Spread half of the cheese mixture over the lady fingers.
Cover the cheese with another layer of lady fingers, then pour the remaining cheese mixture on top.
Carefully spoon the pie filling on top of the cheese mixture, covering it completely and being careful not to touch the sides.
Refrigerate the cake for several hours or overnight before serving.
Remove the cake from the spring form and place it on a serving dish when ready to serve.