Ingredients: 8 oz cream cheese (room temperature) 2 boxes (3.4 oz each) instant cheesecake Jello pudding mix 2 cups milk 8 oz cool whip (refrigerated, not frozen) 16 graham crackers (2 sleeves) 21 oz can cherry pie filling Directions: Mix Cream Cheese: Beat the cream cheese with an electric hand mixer for 1-2 minutes until smooth. Add Pudding Mix: Add dry pudding mix to the cream cheese and beat until mostly combined (3-5 minutes). Add Milk: Slowly pour in milk while beating the mixture until it reaches a thick, pudding-like consistency (3-5 minutes). Fold in Cool Whip: Gently fold in the cool whip using a rubber spatula to maintain its fluffy consistency. Prepare Pan: Line a springform pan with parchment paper. First Layer: Spread ½ cup of the mixture evenly on the base of the pan. Layering: Place graham crackers to cover the base. Add ⅓ of the remaining mixture on top of the crackers. Repeat Layers: Add another layer of graham crackers and ⅓ of the mixture. Repeat once more, finishing with the remaining mixture on top. Chill: Freeze for at least 3 hours or overnight. Serve: Before serving, let the cake sit at room temperature for a few minutes. Remove the springform ring and spoon cherry pie filling over the top.

Ingredients:
2 1/2 cups sifted cake flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening (like Crisco)
3/4 cup whole milk (or evaporated milk or buttermilk)
1/4 cup maraschino cherry juice
1 teaspoon vanilla extract
2 teaspoons almond extract
4 egg whites (unbeaten)
1/2 cup chopped maraschino cherries (blotted dry with paper towels, about 15-18 cherries)
Optional: 1/2 cup chopped pecans or walnuts
Buttercream Frosting:
4 cups powdered sugar
4 tablespoons butter
1 teaspoon almond extract
8 tablespoons cherry juice (or milk, to make a free-flowing frosting)
Optional: 1-2 drops red food coloring for a deeper red
7-Minute Cooked Frosting (alternative):
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cream of tartar
2 egg whites
3 tablespoons water
1 teaspoon vanilla extract
Optional: 2 drops red food coloring
Instructions:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch heart-shaped pans (or round pans if preferred).
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the shortening and set aside.
In another bowl, mix the milk, cherry juice, and extracts.
Pour the liquid mixture into the dry ingredients with the shortening. Using an electric mixer, beat for 2 minutes until well blended.