Cherry Almond Mousse Pie

1 can (14 oz.) sweetened condensed milk, divided
1 square (1 oz.) unsweetened chocolate
1/2 teaspoon almond extract, divided
1 pastry shell (9 inches) baked
1 jar (10 oz.) maraschino cherries, drained
1 package (8 oz.) cream cheese, softened
1 cup cold water
1 package (3.4 oz.) instant vanilla pudding mix
1 cup whipping cream, whipped
1/2 cup chopped almonds, toasted
Chocolate curls, optional

In a saucepan over low heat, cook and stir 1/2 cup condensed milk and chocolate until the chocolate is melted and mixture is thickened, about 4 minutes.Stir in 1/4 teaspoon extract. Pour into pastry shell; set aside. Reserve eight cherries for garnish. Chop remaining cherries; set aside. In a mixing bowl, beat the cream cheese until light and fluffy. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well. Fold in whipped cream, chopped cherries and almonds. Pour over pie. Chill for 4 hours or until set. Garnish with whole cherries and chocolate curls.

Yield: 8-10 servings.