*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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