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    Cherry Almond Mousse Pie


    Source of Recipe


    TOH Dec/Jan 1997

    List of Ingredients




    Cherry Almond Mousse Pie
    TOH Dec/Jan 1997
    Repeated in 2004 Holiday Entertaining

    1 can 14 oz. sweetened condensed milk, divided
    1 square (1 ounce) unsweetened chocolate
    1/2 t. almond extract, divided
    1 pastry shell (9 inches), baked
    1 jar (10 ounces) maraschino cherries, drained
    1 package (8 ounces) cream cheese, softened
    1 c. cold water
    1 package (3.4 ounces) instant vanilla pudding mix
    1 c. whipping cream, whipped
    1/2 c. chopped toasted almonds
    chocolate curls, optional

    Recipe





    In a saucepan over low heat, cook and stir 1/2 c. milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes. Stir in 1/4 t. 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 choppped 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

 

 

 

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