BLACK FOREST CHOKECHERRY PIE
The 1991 Chokecherry Festival Best of Show by Norma Robertson. Chilling time not included in preparation
Provided by Molly53
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Divide juice into 1/2 cup and 1-1/2 cup portions.
- Mix cornstarch and 1/2 cup juice.
- Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
- Add cornstarch-juice mixture; cook to thicken.
- Add salt and almond extract.
- Set aside to cool.
- To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
- For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
- For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
- Spread onto pudding sauce carefully, using a spoon for best results.
- Mound the rest of the whipped topping around the edges or all in center.
- Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
- Serve chilled.
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