Cherry Almond Mousse Pie
1 can (14 ounces) sweetened condensed milk, divided
1 square (1 ounce) unsweetened chocolate
1/2 teaspoon almond extract, divided
1 pastry shell (9 inches), baked
1 jar (10 ounces) maraschino cherries, drained
1 package (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 over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes. Stir in 1/4 teaspoon 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 the pie. Chill 4 hours or until set. Garnish with whole cherries and chocolate curls if desired. Yield: 8-10 servings.