2 (3 oz.) pkgs. ladyfingers, separated
1/4 c. brandy or rum
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 pt. heavy whipping cream
1 (21 oz.) can cherry pie filling

Brush ladyfingers with brandy. Line sides and bottom of 9 inch spring pan with them. Beat cheese with sugar until creamy.

In a large bowl, whip cream and vanilla until stiff. Gently fold in cream cheese mixture until well blended.

Spread a layer in pan followed by a layer of ladyfingers and another layer of cheese mixture. Cover and chill overnight. Carefully spoon pie filling over top and chill several hours. Serves 8-10.