Cherry Almond Mousse Pie
1 can (14 ounces) sweetened condensed milk, divided
1-ounce square unsweetened chocolate
1/2 teaspoon almond extract, divided
1 9-inch pastry shell baked
1 jar (10 ounces) maraschino cherries, drained
8 ounces cream cheese, softened
1 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
1 cup whipping cream, whipped
1/2 cup chopped toasted almonds
Chocolate curls, optional
In a saucepan, on low heat, cook and stir 1/2 cup milk and chocolate
until the chocolate is melted and mixture is thickened, about 4 to 5
minutes. Stir in 1/4 teaspoon extract. Pour into pastry shell, set
aside. Reserve 8 whole cherries for garnish. Chop remaining
cherries, set aside. In bowl, beat cream cheese until light. Beat in
water and remaining extract, mix well. Fold in whipped cream. Stir
in chopped cherries and almonds. Pour over the pie. Chill 4 hours.
Garnish with whole cherries and chocolate curls.
Makes 8 to 10 servings.