Good morning everyone!! I thought since it’s Saturday, we could do a fun weekend recipe 🙂

I saw this recipe in one of my magazines and was immediately drawn to it. I just love the way all the layers look. So elegant. Kind of like a tuxedo with a red rose in the collar. Super simple, but yet classic. Not to mention tastes amazing! The only thing I can say I wish I knew before I started this recipe is, be really careful not to over whip the whipping cream. You don’t want to take it past the “soft peeks” stage. But other then that, this recipe was pretty simple and absolutely delicious. Enjoy!!

Printable Recipe

White Chocolate Mousse Cherry Pie
14 cream-filled chocolate sandwich cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted

Filling:
1 tablespoon cornstarch
2 tablespoons water
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract

White Chocolate Mousse:
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract

See Also:  Chocolate Ricotta Pie

Chocolate Syrup and Curls, Optional

In a food processor, combine cookies and nuts; cover and process until the 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 degrees F for 8-10 minutes of 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 large bowl, whisk milk and pudding mix for 2 minutes; set aside. 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 extracts; 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 for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.