Ingredients
14 Oreo cookies3/4 cup chopped macadamia nuts2 tablespoons butter, meltedFILLING:1 tablespoon cornstarch2 tablespoons water1 can (21 ounces) cherry pie filling1/2 teaspoon almond extractWHITE CHOCOLATE MOUSSE:1 envelope unflavored gelatin3 cups heavy whipping cream, divided1/4 cup sugar1/4 teaspoon almond extract1 cup cold 2% milk1 package (3.3 ounces) instant white chocolate pudding mixChocolate syrup and curls, optional
Preparation
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 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. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture 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 syrup and curls if desired.
