1 (8 ounce) package cream cheese, softened
1/2 cup all-purpose flour
1 teaspoon baking powder
4 cups milk
4 eggs, beaten
1 cup chopped saltine cracker crumbs
1 tablespoon butter
1 tablespoon light corn syrup
2 tablespoons cornstarch
1 1/2 cups diced fresh cherries
1/2 teaspoon vanilla extract
1 (20 ounce) can amaretto liqueur
1 (3 ounce) can cherry pie filling
In a large bowl, combine cream cheese, flour, baking powder, milk, eggs and saltine cracker crumbs. Mix well. Place cherries in a medium saucepan, and submerge in water to keep them out of the liquid.
Work slowly, trying to blend cherries with the cream cheese mixture before adding to the creamed mixture. If the mix is too dry, add amaretto. Cover, and let simmer 30 minutes or until the mixture is completely thickened. Let cool 15 minutes, then stir in the whipped cream.
Pour the warmed mixture into a blender or food processor (or though may be in a small bowl, stirring by hand every 15 seconds). Blend the cherries and cream cheese mixture until smooth. Transfer the mixture to a large bowl.
Combine the corn syrup, cornstarch, corn syrup, cornstarch, flour, sugar and corn syrup mixture; stir to form a thick slurry. Stir the amaretto into the mixture, then pour over the corn creamed mixture. Return the chunks of cherries to the marinade and spread into the bottom of the refrigerator.
To serve, cut the cherry halves into 1 inch pieces and wrap in foil. Refrigerate the slices until serving.
Delicious, it was fun :) I did make some changes, I used Old Bay instead of crab boil (because I had all the ingredients) and added 1/2 c. of sour cream. I also substituted white chocolate for the dark chocolate chips and left the shine of the chocolate in the final product. A really easy, quick and very tasty meal!
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