Shelly's Recipe

CHERRY ALMOND MOUSSE PIE

Category: Pies - Cream and Custard

1 can sweetened condensed milk, divided
1 (1 oz) square unsweetened chocolate
1/2 tsp almond extract, divided
1 (9”) baked pie shell
2 (10 oz) jars maraschino cherries, drained
1 (8 oz) pkg cream cheese, softened
1 cup cold water
1 (3.4 oz) pkg instant vanilla pudding mix
1 cup whipping cream, whipped
1/2 cup chopped toasted almonds
Chocolate curls

In a saucepan over low heat, cook and stir 1 1/2 cups milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes. Stir in 1/4 tsp extract. Pour into pie shell; set aside. Reserve 8 whole cherries for garnish. Chop remaining cherries; set aside.

In a mixing bowl, beat 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.