Romance Jubilee Cherry Pie
Crust 16 coarsely broken chocolate sandwich cookies 1/4 c toasted almonds Pinch of cinnamon 1 tbsp. butter 2 tsp. milk Pre-heat oven to 325 degrees F. Lightly grease pie pan. Microwave butter on low until melted. Pulse cookies and almonds in food processor until the consistency of fine crumbs. Add cinnamon, milk and butter and mix well. Press into 8-inch pie tin or plate (bottom and sides) Refrigerate for 5 – 10 minutes. Bake for 8-10 minutes. Set aside to cool. Filling – Layer 1 8 oz. cream cheese (softened) 8 oz. butter (softened) 1 C. powdered sugar 1 tbsp. vanilla extract 1 package Cool Whip 3 tsp. Almond compound 3 tbsp of Hot Chocolate Mix Beat the cream cheese, extract and powdered sugar until light and fluffy using an electric mixer. Fold in the cool whip mixing until smooth. Mix Hot Chocolate Mix with 1/2 filling Layer chocolate mix into pie Mix 3 tsp Almond Compound with remaining 1/2 of filling Layer almond filling into pie Filling - Layer 2 2 can Comstock Cherry 1 tsp Almond compound 1 tbsp Hot Chocolate mix Separate cherries from liquid for both cans of pie filling. Mix cherries with compound and hot chocolate mix Top pie with cherries Topping and Garnish 2 c. heavy whipping cream 2 tsp. unflavored gelatin 2 tbsp + 1 tsp. cold water 4 tbsp. white sugar 1/2 tsp. vanilla extract Combine gelatin and cold water (2 Tbsp) in a microwave safe container. Allow to sit for one minute, microwave on high for 15 seconds and allow to cool (not long enough to set). Begin whipping cream in mixer, add gelatin, sugar, vanilla, rum extract and remaining water. Whip until soft peaks are formed. Pipe whipped topping on pie. Garnish pie.
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