••••RED VELVET HEART TORTE••••

*Valentine Collection*

Prep: 25 min. Bake: 30 min + cooling

•1 package (18-1/4 ounces) red velvet cake mix

•1 carton (6 ounces) raspberry yogurt

•1/3 cup confectioners' sugar

•1 carton (12 ounces) frozen whipped topping, thawed

•1 cup raspberry pie filling

1. Prepare cake batter according to package directions. Pour into two greased and floured 9-inch heart-shaped baking pans. Bake at 350 degrees for 30-33 minutes or until a toothpick inserted near the centers comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

2. In a large bowl, combine yogurt and confectioners' sugar; fold in whipped topping. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times.

3. Spread the raspberry pie filling over the top of the cake to within 1-in of the edges. Cover and refrigerate until serving.

YIELD: 14 servings

NOTE: This recipe was tested with Duncan Hines red velvet cake mix.

(Source: Taste of Home Annual Recipes-Amy Freitag, Stanford, Illinois & photo also)

••••RED VELVET CUPCAKES••••

(Source: Pinterest & google+ photo)

••••CHERRY CREAM CHEESE DESSERT••••

*VALENTINE COLLECTION*

•3/4 cup graham cracker crumbs (about 12 squares)

•2 TB sugar

•2 TB butter or margarine, melted

FILLING:

•1 package (8 ounces) cream cheese, softened

•1 can (14 ounces) sweetened condensed milk

•1/3 cup lemon juice

•1 tsp vanilla extract

•1 can (21 ounces) cherry pie filling

1. In a bowl, combine cracker crumbs, sugar and butter. Divide among eight dessert dishes, about 4 rounded teaspoonfuls in each.  In a small mixing bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla.  Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup in each.

YIELD: 8 servings

(Source: Taste of Home Annual Recipes & auntiemyrtels.com photo)

••••CHERRY CRUNCH ICE CREAM••••

*VALENTINE COLLECTION*

•6 eggs

•2 cups sugar

•2 cups milk 

•1 package (3.4 ounces) instant vanilla pudding mix

•4 cups heavy whipping cream

•1 tsp vanilla extract

•+Dash salt

•1 cup old-fashioned oats

•1/2 cup all-purpose flour

•1/2 cup packed brown sugar

•1/2 tsp ground cinnamon

•1/3 cup cold butter or margarine

•1 can (21 ounces) cherry pie filling

1. In a large saucepan, whisk eggs, sugar, and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool.  Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or overnight.

2. In a bowl, combine the oats, flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15-in by 10-in by 1-in baking pan. Bake at 350 degrees for 10-15 minutes or until golden brown. Cool on a wire rack.

3. Stir pie filling into cream mixture. Fill cylinder of ice cream mixture two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.

4. After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.

Yield: 2-1/2 quarts.

(Source: Taste of Home Annual Recipes-Dorothy Koshinski, Decatur Illinois & Yummly photo also)

••••MORE VALENTINE RECIPES••••

(photo-google+)