Photo by Joe Harpring
Cherry Almond Mousse Pie
Ingredients:
1 can (14-ounce) sweetened condensed milk, divided
1 square (1-ounce) unsweetened chocolate
½ teaspoon almond extract, divided
1 pastry shell (9 inches) baked
1 jar (l0-ounce) maraschino cherries, drained
1 package (8-ounce) cream cheese, softened
1 cup cold water
1 package (3.4-ounce) instant vanilla pudding mix
1 cup whipping cream, whipped
½ cup chopped toasted almonds
Chocolate curls, optional
Directions:
In a saucepan over low heat, cook and stir ½ cup condensed milk and chocolate until the chocolate is melted and mixture is thickened, about 4 to 5 minutes. Stir in ¼ teaspoon almond extract. Pour into pastry shell; set aside. Reserve eight whole cherries for garnish. Chop the remaining cherries; set aside. In a mixing bowl, beat the cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well. Fold in whipped cream. Stir in chopped cherries and almonds. Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and chocolate curls if desired. Yield: 8 to 10 servings.
Courtesy of Gloria Kaszans
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