Charlotte Russe

Makes 12 servings • From the kitchen of Kimberly Maynard

Ingredients

2 packages of unfilled Lady Fingers
1 pint whipping cream
6 tablespoons sugar
1 capful almond extract
1 large jar of cherries
1 cup chopped pecans

Directions

1. Beat whipping cream with sugar and almond extract until stiff.

2. Cut cherries into quarters.

3. Assemble in large trifle bowl or individual serving dishes.

4. Layer as follows: layer of lady fingers in bowl, layer of whipped cream, sprinkle with cherries and pecans, pour on a little cherry juice and repeat layers.

5. Refrigerate for 8 hours. Freeze. Serve frozen.