INGREDIENTS
Pie
1
(8-oz.) pkg. cream cheese, softened
1
(14-oz.) can sweetened condensed milk (not evaporated)
6
oz. semisweet chocolate, melted
1 1/2
cups frozen whipped topping, thawed
1
(6-oz.) graham cracker crumb crust
Sauce
2
cups frozen sweet pitted cherries or fresh sweet cherries, pitted
2
tablespoons cherry-flavored liqueur*
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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