Double-Chocolate Holiday Pie

Name: Double-Chocolate Holiday Pie
Ingredients: 1/2 cup dark chocolate chips; 1/4 cup sweetened condensed milk; 1 Ready Crust, 2 Extra Servings graham cracker crust (9 ounces); 2 tablespoons plus 1/3 cup slivered almonds, divided; 1 cup cold 2% milk; 1 package (3.3 ounces) instant white chocolate pudding mix; 1 envelope unflavored gelatin; 2 cups heavy whipping cream, divided; 2 tablespoons sugar; 1/4 teaspoon almond extract; 1 can (14 ounces) whole-berry cranberry sauce; 1/4 teaspoon grated orange zest

12 ingredients

4 steps

Ingredients

1/2 cup dark chocolate chips
1/4 cup sweetened condensed milk
1 Ready Crust, 2 Extra Servings graham cracker crust (9 ounces)
2 tablespoons plus 1/3 cup slivered almonds, divided
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
2 cups heavy whipping cream, divided
2 tablespoons sugar
1/4 teaspoon almond extract
1 can (14 ounces) whole-berry cranberry sauce
1/4 teaspoon grated orange zest

Directions

1

Place chocolate chips and milk in a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until chocolate is melted; stir until smooth. Spread into crust; sprinkle with 2 tablespoons almonds.
2

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.
3

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. Pour into crust. Refrigerate for 4 hours or until firm.
4

Place cranberry sauce in a food processor; cover and process until blended. Stir in orange zest. Spoon over top; sprinkle with remaining almonds. Refrigerate leftovers.