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Ingredients and Directions

  • 14 cream-filled sandwich cookies
  • 3/4 cup macadamia nuts
  • 2 tablespoons butter, melted

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 into the bottom of an ungreased 9-inch deep pie plate. Bake at 350 F for 8-10 minutes.

For filling:

  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 can cherry pie filling
  • 1/2 teaspoon almond extract

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 heat and stir in extract. Cool completely.

For mousse:

  • 1 cup cold milk
  • 1 (3.3-ounce) 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

Whisk milk and pudding mix for 2 minutes in a large bowl. Let stand 2 minutes or until soft and set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream. Let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from 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 2 hours or until firm. Garnish with chocolate curls or other toppings if desired.

Yields: 8-10 servings.

With cherry season just around the corner, I thought this would be a good recipe to put in. I make my own pie filling, but do as you wish. We live on a 50-cow dairy and enjoy farm life and cooking.

Recipe by Galen and Aida Nolt, Liam, 2-1/2, and Tabatha, 8 months, Lewisburg, Pennsylvania

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