White Chocolate Mousse Cherry Pie

• 14 Oreo cookies
• 3/4 cup chopped macadamia nuts
• 2 tablespoons butter, melted
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 can (21 ounces) cherry pie filling
• 1/2 teaspoon almond extract
• 1 envelope unflavored gelatin
• 3 cups heavy whipping cream, divided
• 1/4 cup sugar
• 1/4 teaspoon almond extract
• 1 cup cold 2% milk
• 1 package (3.3 ounces) instant white chocolate pudding mix
• Chocolate syrup and curls, optional

1. In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs.
2. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350u0b0 for 8-10 minutes or until set. Cool on a wire rack.
3. 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.
4. For mousse, 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.
5. 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. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes.
6. Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.

cookies, nuts, butter, cornstarch, water, cherry pie filling, almond, unflavored gelatin, heavy whipping cream, sugar, almond extract, milk, instant white chocolate pudding mix, chocolate syrup

Taken from www.tasteofhome.com/recipes/white-chocolate-mousse-cherry-pie/ (may not work)