1 frozen loaf pound cake
1 (21 oz.) can cherry pie filling
2 tbsp. cherry liqueur
1 c. whipping cream
2 tbsp. sugar
3 tbsp. Amaretto, brandy or cherry liqueur
Slivered almonds (opt.)

Thaw frozen pound cake for 10 minutes. In small mixing bowl, combine pie filling and cherry liqueur. To assemble torte, slice pound cake horizontally into 3 layers. Spread bottom layer with about 1/4 of the mixture. Place second layer atop and spread with 1/4 of mixture. Place third atop and spread with remaining mixture.

In small chilled mixing bowl, beat whipping cream with 3 tablespoons of preferred liqueur and sugar, until stiff peaks form. Do not overbeat. Frost sides of torte generously with whipped cream. Garnish top of torte with slivered almonds, if desired. Serve at once or chill up to 1 hour. Slice torte and serve with dollop of remaining whipped cream if any. Serves 6 to 8.

Other pie fillings may be substituted; adjust liqueur as necessary to compliment filling.