Cherry Almond Mousse Pie
From chefmeow 13 years ago
- 10 minutes to make
- Serves 8
CHERRY ALMOND MOUSSE PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gold Estate in Wylie, Texas in 1982.
Ingredients
- 14 ounce can sweetened condensed milk divided shopping list
- 1 square unsweetened chocolate shopping list
- 1/2 teaspoon almond extract divided shopping list
- 9” pastry shell baked shopping list
- 10 ounce jar maraschino cherries drained shopping list
- 8 ounce package cream cheese softened shopping list
- 1 cup cold water shopping list
- 1 small package instant vanilla pudding shopping list
- 1 cup whipping cream whipped shopping list
- 1/2 cup chopped toasted almonds shopping list
- chocolate curls optional shopping list
How to make it
- In saucepan over low heat cook and stir chocolate and 1/2 cup condensed milk 5 minutes.
- Stir in 1/4 teaspoon almond extract then pour into pastry shell and set aside.
- Reserve eight whole cherries for garnish then chop remaining cherries and set aside.
- In a mixing bowl beat cream cheese until light.
- Gradually beat in water and remaining sweetened milk.
- Add pudding mix and remaining extract then mix well and fold in whipped cream.
- Stir in chopped cherries and almonds then pour over pie and chill at least 4 hours.
- Garnish with whole cherries and chocolate curls if desired.
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