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    Cherry Almond Mousse Pie


    Source of Recipe


    TOH BB, Star
    Cherry Almond Mousse Pie

    1 can (14-oz) sweetened condensed milk, divided
    1 square (1-oz) unsweetened chocolate
    1/2 tsp almont extract, divided
    1 pastry shell (9"), baked
    1 jar (10-oz) maraschino cherries, drained
    1 pkg (8-oz) cream cheese, softened
    1 c cold water
    1 pkg (3/4-oz) instant vanilla pudding mix
    1 c whipping cream whipped (I use Cool Whip)
    1/2 c chopped toasted almonds
    Chocolate curls, optional

    In saucepan over low heat, cook and stir 1/2 c milk and chocolate until chocolate is melted and mixture is thickened, about 4-5 mins. Stir in 1/4 tsp extract. Pour into pastry shell, set aside. Reserve eight whole cherries for garnish. Chop remaining cherries, set aside.
    In 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 the pie.
    Chill 4 hours, or until set. Garnish with whole cherries and chocolate curls, if desired.
    8-10 servings

 

 

 


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