Cherry Almond Mousse Pie

14 ounces sweetened condensed milk

1 ounce unsweetened chocolate

1/2 teaspoon almond extract

1 baked 9 inch pastry shell

10 ounces maraschino cherries, drained

8 ounces cream cheese, softened

1 cup cold water

3 1/2 ounces instant vanilla pudding mix

1 cup whipping cream, whipped

1/2 cup chopped toasted almonds

chocolate curls, optional

In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes. Stir in 1/4 teaspoon extract. pour into pastry shell; set aside.

Reserve eight whole cherries for garnish. Chop the remaining cherries; set aside.

In a mixing bowl, beat the cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well.

Fold in whipped cream. Stir in chopped cherries and almonds. Pour over the pie.

Chill 4 hours or until set. Garnish with whole cherries and chocolate curls if desired.