Prep: 1 hour Bake: 15 min. + chilling
14 cream-filled chocolate sandwich cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted
1 tablespoon cornstarch
2 tablespoons water
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract
WHITE CHOCOLATE MOUSSE:
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract
Chocolate curls, optional
•In a food processor, combine cookies and nuts; cover and process
until cookies are finely chopped. Add butter; cover and pulse until
mixture resembles coarse crumbs.
•Press onto the bottom and up the sides of an ungreased 9-in.
deep-dish pie plate. Bake at 350° for 8-10 minutes or until set.
Cool on a wire rack.
•For filling, combine cornstarch and water in a small saucepan until
smooth. Stir in pie filling. Bring to a boil; cook and stir for 1
minute or until slightly thickened. Remove from the heat; stir in
extract. Cool completely.
•For mousse, in a large bowl, whisk milk and pudding mix for 2
minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2
cup cream; let stand for 1 minute. Heat over low heat, stirring
until gelatin is completely dissolved. Remove from the heat.
•In a large bowl, beat remaining cream until it begins to thicken. Add
sugar and extract; beat until soft peaks form. Gradually beat in
gelatin mixture. Fold into pudding. Refrigerate until slightly firm,
about 30 minutes.
•Spread cooled filling into crust; top with mousse. Refrigerate for 2
hours or until firm. Garnish with chocolate curls if desired.
Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 slice) equals 556 calories, 40 g fat (20 g saturated fat), 107 mg cholesterol, 338 mg sodium, 46 g carbohydrate, 2 g fiber, 5 g protein.