Cherry Cream Stacks

Cherry Cream Stack

An extra special dessert! For a short-cut version, use canned cherry pie filling for the topping and packaged vanilla pudding between the layers.

16 to 18 cooked crepes
Whipped cream (optional)
Cream Filling:
1 / 2 cup sugar
2 tablespoons flour
1 tablespoon cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
1/4 teaspoon almond extract
Cherry Topping:
1/ 2 cup sugar
1 tablespoon cornstarch
1 (16-oz.) can pitted red tart cherries
1/4 cup juice from cherries
1 teaspoon lemon juice
2 tablespoons port wine
Several drops red food coloring

Cream Filling

In saucepan, combine sugar, flour, cornstarch, and salt. Stir in milk. Cook, stirring constantly, until mixture thickens. Stir a little of the hot mixture into beaten egg yolks; then return egg mixture to pan. Cook over low heat, stirring, several minutes longer. Add almond extract. Cool. Spread cooled cream filling between crepes to make 2 stacks of 8 or 9 crepes each. Spoon cherry mixture over top of stacks. Garnish with whipped cream, if desired. Cut each stack into 6 or 8 pie-shaped wedges. Makes 12 to 16 servings.

Cherry Topping

In small saucepan, combine sugar and cornstarch. Drain cherries, saving 1/4 cup juice. Stir drained cherries and 1/4 cup juice into sugar mixture. Cook, stirring constantly, over low heat, until thickened and translucent. Stir in lemon juice and wine. Cool to lukewarm. Spoon over top of stacks.