Almond Brownie-Cherry Mousse Torte

• 18 3/8 ounces Pillsbury Family Size Milk Chocolate Brownie Mix
• 2/3 cup Crisco Pure Vegetable Oil
• 1/4 cup water
• 2 Eggland's Best(R) eggs
• 1 teaspoon almond extract
• 10 ounces maraschino cherries
• 2 teaspoons cherry juice
• 8 ounces cream cheese softened
• 1 cup powdered sugar
• 8 ounces frozen whipped topping thawed
• 1/4 cup Fisher Chef's Naturals Natural Sliced Almonds toasted*

1. Heat oven to 350u0b0F. Generously spray 2 (8-inch) round cake pans with Crisco(R) Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray.
2. In large bowl, stir brownie mix, oil, water, eggs and almond extract 50 strokes with spoon. Divide batter evenly between pans.
3. Bake 20 to 25 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool in pans 10 minutes. Carefully invert brownie layers from pans onto cooling racks. Cool completely, about 1 hour.
4. Meanwhile, finely chop cherries. In large bowl, beat cream cheese, powdered sugar, cherries and 2 teaspoons cherry juice with electric mixer on medium speed until well blended. Fold in whipped topping. Refrigerate while brownies cool.
5. To assemble torte, place 1 brownie layer, bottom side up, on serving plate. Spread half of cherry mixture over top of brownie. Top with remaining brownie, top side up; spread or pipe remaining cherry mixture on top. Sprinkle almonds around edge of torte. Serve immediately, or refrigerate until ready to serve. Store covered in refrigerator.n\n TIPnTo toast almonds, spread in ungreased shallow pan; bake uncovered at 350u0b0F 6 to 10 minutes, stirring occasionally, until light brown. Remove from pan to plate to cool.

milk chocolate, vegetable oil, water, eggs, almond, maraschino cherries, cherry juice, cream cheese, powdered sugar, frozen whipped topping thawed, fisher chefus naturals

Taken from www.yummly.com/recipe/Almond-Brownie-Cherry-Mousse-Torte-2549088 (may not work)