Cherry Almond Mousse Pie


14 oz Milk, sweetened condensed -divided
1 oz Chocolate, unsweetened
1/2 ts Extract, almond; divided
1 x Pastry shell, 9"; baked
10 oz Cherries, maraschino; drain
8 oz Cheese, cream; softened
1 c ;water, cold
1 pk Pudding mix, vanilla, 3.4 oz
1 c Cream, whipping; whipped
1/2 c Almonds, toasted
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.