1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. cream cheese
1 can cherry or blueberry pie filling
2 1/2 to 3 pkgs. plain lady fingers
1 tsp. vanilla
1 c. sugar
1 pt. whipping cream

1. Butter a 10 or 11 inch springform pan. Line sides, then bottom with split lady fingers.

2. Mix the cream cheese, sugar and vanilla. Set aside.

3. In a separate bowl, whip the cream. Fold this into the cream cheese mixture. Spread half of this mixture in the prepared pan. Repeat layers of lady fingers, and then the remaining cream cheese mixture.

4. Chill several hours until firm. Before serving, top with pie filling. If torte is made the day or evening before, it will be thoroughly firm. Serves: 10 to 15.