EASY CHERRY-CHOCOLATE CREAM TORTE

SERVES 6-8

It's always nice to have some quick and easy dessert recipes. This recipe is made with store-bought items that you can have on hand for unexpected company dinners, but is equally delightful for a special occasion.

INGREDIENTS

1 can (21 ounces) sweet cherry pie filling

6 tablespoons cherry liqueur, such as Kirsch

1 (10.75 ounces) frozen pound cake, thawed

1 package (8 ounces) frozen whipped topping, thawed

4 ounces semisweet chocolate, very finely chopped in processor

Place the pie filling in a small saucepan. Add 2 tablespoons of the liqueur. Heat just until liquid enough to separate the cherries from the juice. Slice the pound cake horizontally into 3 equal layers. Sprinkle each layer with 2 tablespoons of the remaining liqueur. Place the bottom layer on a serving plate. Spread half of the cherry juices on top, then spread a layer of the cool whip. Top with 1/3 of the cherries and sprinkle with 1/3 of the chopped chocolate. Repeat with the next cake layer. Place the last slice of cake on top. Spread the top and the sides of the cake with the remaining whipped topping. Arrange the remaining cherries on top and sprinkle with the remaining chocolate. Refrigerate until serving.

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