Cherry Almond Mousse Pie

1 can (14 ounces) Sweetened Condensed Milk, divided

1 square (1 ounces) Unsweetened Chocolate

1/2 teaspoon Almond Extract, divided

1 Baked Pastry Shell

1 jar (10 ounces) Maraschino Cherries, drained

1 package (8 ounces) Cream Cheese

1 cup Cold Water

1 package (3.4 ounces) Instant Vanilla Pudding Mix

1 cup Whipping Cream, whipped

1/2 cup Toasted Almonds, chopped



In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and the mixture is thickened, this will take about 4 - 5 minutes. Stir in 1/2 teaspoon almond extract. Pour into pastry shell; set aside. Reserve eight whole cherries for garnish. Chop the remaining cherries for garnish. 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.

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