This is an absolutely delicious dessert; your family and friends will love it!
White Chocolate Mousse Cherry Pie
Ingredients
14 cream-filled chocolate sandwich cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted
Filling:
1 tablespoon cornstarch
2 tablespoons water
1 can cherry pie filling
1/2 teaspoon almond extract
White Chocolate Mousse:
1 cup cold 2% milk
1 package instant white chocolate pudding mix
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract
Directions
~Preheat oven at 350°.
~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 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.