Ingredients
Method
- Combine the softened cream cheese, granulated sugar, almond extract, and vanilla extract in a mixing bowl and beat on medium-high speed for about 1½ to 2 minutes until the mixture is completely smooth and uniform.
- Gently fold 1¼ cups of the cherry pie filling into the whipped cream cheese base until evenly distributed throughout.
- Fold in 3 cups of the thawed whipped topping using a soft spatula, working carefully to keep the mixture light and airy. Set the completed filling aside.
- Spread ¼ cup of the thawed whipped topping across the bottom of a 9×9 inch baking dish in a thin, even layer to prevent the cookies from sticking.
- Pour the milk into a shallow bowl. Working one at a time, briefly dip approximately half of the cookies (about 19 to 20) into the milk and arrange them in a single, snug layer directly on top of the whipped topping base.
- Spoon half of the cream cheese cherry filling over the cookie layer and use an offset spatula to spread it into a smooth, even surface.
- Dip the remaining cookies in the milk one at a time and place them in an even layer directly on top of the first filling layer.
- Spread the remaining cream cheese cherry filling over the second cookie layer in a smooth, even coat.
- Spread all of the remaining whipped topping over the top filling layer to form the final crown of the cake. Cover the dish tightly and refrigerate for a minimum of 6 hours or overnight to allow the layers to set and the cookies to fully soften.
- Just before slicing and serving, spoon the remaining cherry pie filling evenly over the top whipped topping layer. Cut into a 4×3 grid to yield 12 squares and serve immediately.
Nutrition
Notes
This cake rewards patience — the longer it chills, the more the cookies soften into something that feels almost cake-like. Make it the night before a gathering and the hardest part will be waiting. One slice is never enough.