Cherry Almond Mouse Pie by www.country-cooking.com
14 oz Milk, sweetened condensed
-divided
1 oz Chocolate, unsweetened
1/2 ts Extract, almond; divided
1 x Pastry shell, 9"; baked
10 oz Cherries, maraschino; drain
8 oz Cheese, cream; softened
1 c ;water, cold
1 pk Pudding mix, vanilla, 3.4 oz
1 c Cream, whipping; whipped
1/2 c Almonds, toasted
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 ramining cherries; set aside. In a
mixing bowl, beat the cream cheese until light. Gradually beat in water and
reamining 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.
|
|
|
