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Steps
1
Beat cream cheese in large bowl until smooth. Add condensed milk and melted chocolate; beat until creamy. Fold in whipped topping. Pour into graham cracker crust. Cover; freeze 8 hours or until firm.
2
Meanwhile, in medium saucepan, combine cherries, sugar and water; mix well. Bring to a boil over medium heat. Cook 5 minutes, stirring occasionally. In small bowl, combine cornstarch and liqueur; blend well. Stir into boiling cherry mixture. Cook 1 minute, stirring constantly. Cool 15 minutes. Cover; refrigerate 1 hour or until completely cooled.
3
To serve, place pie in refrigerator for 30 minutes to soften slightly. Cut into wedges; place on individual dessert plates. Serve sauce over pie.
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*To substitute for liqueur, use 2 tablespoons apple juice plus 1/8 teaspoon almond extract.
For double the chocolaty flavor, use a chocolate crumb crust in place of the graham cracker crust.
To easily cut this frozen pie, first remove it from the foil pan and place it on a cutting board. Use a broad long-bladed knife, such as a chef's knife, to cut the pie. Before each cut, warm the blade iwth hot water and wipe it dry.
Because this pie requires freezing time, it's a perfect make-ahead dessert. Prepare the pie up to four days in advance. Once pie is frozen solid, seal it in a resealable plasticc freezer bag. Prepare the sauce up to four days ahead; cover and refrigerate it.
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Nutrition Facts
Serving Size:1 Serving
Calories from Fat
270
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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