Double-Chocolate Holiday Pie 

TOTAL TIME: Prep: 25 min. + chilling

MAKES: 8 servings

Ingredients

• 1/2 cup dark chocolate chips
• 1/4 cup sweetened condensed milk
• 1 extra-servings graham cracker crust (9 ounces)
• 2 tablespoons plus 1/3 cup slivered almonds, divided
• 1 cup cold 2% milk
• 1 package (3.3 ounces) instant white chocolate pudding mix
• 1 envelope unflavored gelatin
• 2 cups heavy whipping cream, divided
• 2 tablespoons sugar
• 1/4 teaspoon almond extract
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/4 teaspoon grated orange peel

Directions

1. Place chocolate chips and milk in a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until chocolate is melted; stir until smooth. Spread into crust; sprinkle with 2 tablespoons almonds.
2. In a large bowl, whisk milk and pudding mix for 2 minutes; set aside. 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.
3. 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. Fold into pudding. Pour into crust. Refrigerate for 4 hours or until firm.
4. Place cranberry sauce in a food processor; cover and process until blended. Stir in orange peel. Spoon over top; sprinkle with remaining almonds. Refrigerate leftovers. Yield: 8 servings.